Description
This Thai Cashew Chicken Stir-Fry is ideal for a quick and simple weeknight meal, packed with veggies, cashews and chicken. It’s super tasty, too!
Ingredients
- ¾ cups Cashews
- 1 Tablespoon Groundnut Oil
- ½ teaspoons Dried Chili Flakes
- 2 cloves Garlic, Minced
- 2 Chicken Breasts, Cut Into Cubes
- 1 White Onion, Chopped
- 1 Red Pepper, Chopped
- 2 cups Mushrooms, Sliced
- 1 cup Baby Sweetcorn, Chopped In Half
- 1 cup Sugar Snap Peas
- 2 Tablespoons Oyster Sauce
- 2 Tablespoons Soy Sauce
- Rice Or Noodles, To Serve
Preparation
Heat a wok over a medium heat. Dry fry cashews for 1–2 minutes until they are golden brown. Keep a close eye on them to make sure they don’t burn! Remove the cashews from the wok into a bowl.
Add oil to the wok and turn heat up to medium-high. Add chili flakes, garlic and chicken to the wok and stir-fry everything together for 3–5 minutes until chicken is golden brown and cooked through. Remove from wok into a bowl.
Add onion and pepper to wok and stir-fry for 3–4 minutes. Remove from wok to a bowl.
Stir-fry mushrooms in wok for 3–4 minutes until they have released most of their liquid and begin to take on colour. Remove from wok to a bowl.
Finally, add baby sweetcorn and sugar snap peas to the wok and stir-fry for 2–3 minutes. Then add all of the vegetables, chicken, chilli and cashews back to the pan.
Add oyster sauce and soy sauce to the pan and mix everything together. Cook for a further 1–2 minutes until everything is piping hot. Serve on top of rice or noodles and enjoy!
