Thai Cashew Nut Chicken Stir Fry With Rice (HC)
Ingredients
- 60g white jasmine rice
- 1 tsp olive oil
- 20g cashew nuts
- 1 garlic clove, crushed
- ¼ onion, diced
- 1 medium chicken breast (approx. 125g), cut into strips
- 1 spring onion, sliced (greens and whites separated)
- ¼ red chilli, deseeded and sliced
Sauce
- ½ tbsp oyster sauce
- ½ tsp dark soy sauce (reduced sodium)
- ½ tsp honey
- 1 tsp fish sauce
- 1½ tbsp water
Instructions:
Whisk the ingredients for the sauce together in a small bowl and set aside.
Cook the rice according to the packet instructions.
Heat ½ tsp olive oil in a wok.
Add cashews and stir fry for 4-5 minutes until golden and toasted, remove from the wok and set aside.
Add the remaining olive oil and then add garlic and onion to the wok, and sauté for 2-3 minutes until starting to soften.
Add the chicken and fry off for 3-4 minutes.
Add the whites of the spring onions and red chilli, fry for a further 3-4 minutes until the chicken is cooked through.
Pour in the sauce and coat the chicken well.
Add the toasted cashews and the greens of the spring onions to the pan and stir to combine.
Simmer for a minute until the sauce starts to thicken and the dish comes together.
Serve with jasmine rice.