Cashew Chicken Stir Fry (HC)
Ingredients
- 60g wholegrain rice
- 1 medium chicken breast (approx. 125g), cut into strips
- 1 tsp cornflour
- 1 heaped tsp olive oil
- ½ onion, sliced into chunks
- ½ red pepper, sliced into chunks
- ½ green pepper, sliced into chunks
- 1 tsp garlic powder
- ½ tsp ginger powder
- 1 heaped tbsp oyster sauce
- 1 heaped tbsp soy sauce (reduced sodium)
- 1 heaped tsp honey
- ½ tsp - 1 tsp sriracha chilli sauce (optional)
- 1 tsp rice vinegar
- 2 tbsp water
- 30g cashews
- 3 tbsp peas (fresh or frozen)
- 1 tsp sesame seeds (optional)
Instructions
Cook the wholegrain rice according to packet instructions. Drain and set aside.
Place the chicken strips in a bowl, add the cornflour and mix until evenly coated.
Heat a pan or wok over a medium-high heat and add half the olive oil.
Add the chicken and cook for 4–5 minutes until lightly golden and cooked through. Remove from the pan and set aside.
In the same pan, add the remaining olive oil, then add the onion, red pepper and green pepper. Stir-fry for 4–5 minutes until slightly softened but still with some bite.
Return the chicken to the pan.
Add the garlic powder and ginger powder, stirring well to coat the vegetables and chicken and cook for a few minutes.
In a small bowl, mix together the oyster sauce, soy sauce, honey, chilli sauce (if using), rice vinegar and water.
Pour the sauce into the pan and stir well. Allow to simmer for 2–3 minutes until the sauce thickens slightly and coats the chicken and vegetables.
In a separate dry pan, toast the cashews for 2–3 minutes until lightly golden.
Add the cashews and peas to the pan, stirring through and cooking for a further 1–2 minutes until heated through.
Add the cooked rice to the chicken and vegetables, taste and adjust seasoning if needed. Can also serve rice on the side.
Finish with a sprinkle of sesame seeds (if using).
Batch Cooking Tip: This recipe works well for batch cooking. To make more portions, increase the chicken, vegetables and rice in line with how many servings you need. Increase flavours gradually and adjust to taste.
Store leftovers in an airtight container in the fridge for up to three days and reheat thoroughly before serving. You can also freeze the chicken and vegetable mixture (without the rice, cashews and sesame seeds) for up to 3 months.