Chicken Cashew Stir Fry:
Ingredients:
1 lb (450g) boneless, skinless chicken breast, thinly sliced
1/2 cup cashew nuts
2 cups broccoli florets
1 red bell pepper, thinly sliced
1 carrot, thinly sliced
2 cloves garlic, minced
2 tablespoons vegetable oil
3 tablespoons soy sauce
2 tablespoons oyster sauce
1 tablespoon hoisin sauce
1 teaspoon sesame oil
1 teaspoon cornstarch (cornflour)
1/4 cup water
Cooked rice or noodles for serving
Instructions:
In a small bowl, mix together the soy sauce, oyster sauce, hoisin sauce, sesame oil, cornstarch, and water to make the stir-fry sauce. Set it aside.
Heat 1 tablespoon of vegetable oil in a
carbon steel wok pan or large skillet over medium-high heat. Add the cashew nuts and stir-fry for 1-2 minutes until they are lightly toasted. Remove the cashews from the wok and set them aside.
In the same wok, add another tablespoon of vegetable oil. Add the sliced chicken and stir-fry until it's cooked through and no longer pink. Remove the chicken from the wok and set it aside with the cashew nuts.
Add the minced garlic to the wok and stir-fry for about 30 seconds until fragrant. Then add the broccoli, red bell pepper, and carrot. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
Return the cooked chicken and cashew nuts to the wok with the vegetables.
Pour the prepared stir-fry sauce over the chicken and vegetables. Toss everything together, ensuring the sauce coats all the ingredients evenly. Cook for an additional 1-2 minutes until the sauce thickens slightly.
Serve the Chicken Cashew Stir Fry over cooked rice or noodles.
Enjoy your homemade Chicken Cashew Stir Fry! It's a delightful combination of tender chicken, crunchy cashews, and colorful vegetables with a savory Asian-inspired sauce. Feel free to customize the vegetables or add some heat with chili flakes if you prefer spicier flavors. Happy cooking!
