Chicken, Broccoli and Cashew Stir-Fry
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Serves two
This Chicken, Broccoli and Cashew Stir-Fry recipe for two is an easy and delicious way to get a healthy dinner on the table in no time! Made with just a few simple ingredients, this stir-fry is packed with flavour and goodness. And best of all, it's ready in just 30 minutes.
Ingredients:
1 tbsp peanut oil
350g chicken thigh fillets, excess fat trimmed, thinly sliced
1 tbsp sweet sherry or apple cider vinegar
3 tsp salt-reduced soy sauce
3 tsp kecap manis
1/2 tsp cornflour
200g broccoli, trimmed, cut into florets
3 green shallots, ends trimmed, cut into 4cm lengths
2 tbsp unsalted roasted cashews
Steamed white rice to serve
Method:
1. Heat a wok over high heat. Add the oil and swirl to coat. Add half of the chicken and cook for 2-3 minutes or until golden. Transfer to a plate. Repeat with remaining chicken.
2. In a small bowl, combine 1 tbsp sweet sherry, 3 tsp salt-reduced soy sauce, 3 tsp kecap manis and 1/2 tsp cornflour.
3. Heat remaining oil in a wok over high heat. Add the broccoli and cook for 1-2 minutes or until tender.
4. Add green shallots and cook for 1 minute.
5. Return the chicken to the wok. Add the sauce and cashews. Cook for 1-2 minutes or until the sauce has thickened.
6. Serve immediately with steamed rice.
To make this dish special:
- Use chicken breast fillets instead of thigh fillets for a leaner option.
- Stir through some chopped fresh coriander or mint leaves just before serving for a fresh flavour.
- Add a small amount of chilli flakes to the dish if you like a bit of spice.
This chicken, broccoli and cashew stir-fry recipe is so easy to follow, and the result is a delicious and healthy meal that is perfect for two. The chicken is cooked in a sweet sherry and soy sauce mixture, and the broccoli and cashews are added to the end of the cooking. Try this recipe tonight, and let us know what you think!
This Chicken, Broccoli and Cashew Stir-Fry recipe for two is an easy and delicious way to get a healthy dinner on the table in no time! Made with just a few simple ingredients, this stir-fry is packed with flavour and goodness. And best of all, it's ready in just 30 minutes.
Ingredients:
1 tbsp peanut oil
350g chicken thigh fillets, excess fat trimmed, thinly sliced
1 tbsp sweet sherry or apple cider vinegar
3 tsp salt-reduced soy sauce
3 tsp kecap manis
1/2 tsp cornflour
200g broccoli, trimmed, cut into florets
3 green shallots, ends trimmed, cut into 4cm lengths
2 tbsp unsalted roasted cashews
Steamed white rice to serve
Method:
1. Heat a wok over high heat. Add the oil and swirl to coat. Add half of the chicken and cook for 2-3 minutes or until golden. Transfer to a plate. Repeat with remaining chicken.
2. In a small bowl, combine 1 tbsp sweet sherry, 3 tsp salt-reduced soy sauce, 3 tsp kecap manis and 1/2 tsp cornflour.
3. Heat remaining oil in a wok over high heat. Add the broccoli and cook for 1-2 minutes or until tender.
4. Add green shallots and cook for 1 minute.
5. Return the chicken to the wok. Add the sauce and cashews. Cook for 1-2 minutes or until the sauce has thickened.
6. Serve immediately with steamed rice.
To make this dish special:
- Use chicken breast fillets instead of thigh fillets for a leaner option.
- Stir through some chopped fresh coriander or mint leaves just before serving for a fresh flavour.
- Add a small amount of chilli flakes to the dish if you like a bit of spice.
This chicken, broccoli and cashew stir-fry recipe is so easy to follow, and the result is a delicious and healthy meal that is perfect for two. The chicken is cooked in a sweet sherry and soy sauce mixture, and the broccoli and cashews are added to the end of the cooking. Try this recipe tonight, and let us know what you think!
