Chicken, broccoli and cashew stir-fry
Ingredients
- 1 tablespoon peanut oil
- 750 g chicken thigh [excess fat trimmed, thinly sliced]
- 2 tablespoons sweet sherry
- 1 1/2 tablespoons soy sauce
- 1 teaspoon cornflour
- 350 g broccoli [trimmed, cut into florets]
- 3 spring onion [ends trimmed, cut into 4cm lengths]
- 55 g cashews [roasted and unsalted]
- 2 cups jasmine rice
Instructions
- Make rice according to packaging instructions.
- Meanwhile: Heat half the oil in a wok over high heat. Add half the chicken. Stir-fry for 2-3 minutes or until golden. Transfer to a plate. Repeat with remaining chicken, reheating the pan between batches.
- Combine the sherry, soy sauce and cornflour in a small bowl.
- Heat remaining oil in wok over high heat. Add broccoli. Stir-fry for 2 minutes. Add spring onions. Stir-fry for 1 minute or until broccoli is bright green and tender crisp.
- Add chicken, cornflour mixture and cashews. Stir-fry until combined and chicken is heated through. Divide rice and stir-fry among serving bowls. Serve.
Nutrition
Sodium: 1105mgSugar: 3gFiber: 3gPotassium: 803mgCholesterol: 173mgCalories: 617kcalMonounsaturated Fat: 16gPolyunsaturated Fat: 9gSaturated Fat: 10gFat: 39gProtein: 52gCarbohydrates: 12g
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