Chicken with cashew nuts and vegetables
- 2 dried red chillies
- 1 tablespoon fish sauce
- 2 tablespoons oyster sauce
- 6 tablespoons reduced-salt chicken stock
- 1 teaspoon sugar
- 2 tablespoons oil
- ½ cup unsalted cashew nuts
- 4 garlic cloves, chopped
- 700g lean boneless chicken thighs
- 1 red capsicum, cut into strips
- 1 red onion, sliced
- 2 carrots, sliced diagonally
- 2 cups mushrooms
- 3 cups Asian greens, such as bok choy
- 1 ½ cups (180g) green beans
- 4 spring onions, sliced
- ground white pepper
- To serve
- 1 ½ cups long grain rice or
- 300g rice noodles
1 Cut chillies into small chunks and discard seeds. Mix sauces, stock and sugar together in a bowl.
2 Heat a little of the oil in a wok or non-stick pan to a medium-high heat and stir-fry cashews for a minute. Remove with slotted spoon and set to one side. Stir-fry chillies for 1 minute to darken slightly. Remove with slotted spoon and set to one side.
3 Add half the garlic to pan and cook for a few minutes. Add chicken, half at a time and cook over a high heat for 4-5 minutes. Remove from pan and repeat with remaining garlic and chicken. Return all the chicken back to pan.
4 Add the vegetables, except the spring onion, with the sauce and cook for 1-2 minutes. Add the chillies, spring onion and cashew nuts. Toss lightly and serve with rice or noodles. Garnish with fresh coriander.
Nutrition Info (per serve)
Total fat 17g
–Saturated fat 4g
Dietary fibre 4g
Make it gluten free: Check sauces and stock are gluten free.
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