From kitchen to table in just 15 minutes, this fragrant chicken, broccoli and cashew stir-fry is a weeknight winner.


Ingredients
450g pkt hokkien noodles
1 tbsp peanut oil
500g Coles RSPCA Approved Australian Chicken Thigh Fillets, thinly sliced
1 large red onion, cut into wedges
2 tsp minced garlic
2 tsp crushed ginger
1 head broccoli, cut into florets, stem halved lengthways and thinly sliced
1/3 cup (80ml) Coles oyster sauce
1/2 cup (75g) Coles unsalted cashews, toasted

$6 per serve
(Estimate based on regular price of ingredients at Coles Burwood East, VIC)
Recipe may contain gluten, wheat, tree nut, groundnut and mollusc.

Method

Step 1
Cook the noodles following packet directions. Drain well.
Step 2
Meanwhile, heat the oil in a wok or large frying pan over high heat. Stir-fry the chicken, in 2 batches, for 2 mins or until golden brown and cooked through, transferring to a plate between batches.
Step 3
Combine the chicken, onion, garlic, ginger and broccoli in the wok or pan. Stir-fry for 4 mins or until broccoli is tender.
Step 4
Add the oyster sauce with 1/4 cup (60ml) water and cashews. Stir-fry for 2 mins or until heated through.
Step 5
Divide noodles and stir-fry among serving bowls. Serve immediately.

Recipe from Taste

 

[Luckyus]

Sounds good although would have to partially crush the nuts
(Not as painful as is sounds, but still I shudder)

 

[Babybird]

Sounds good although would have to partially crush the nuts
(Not as painful as is sounds, but still I shudder)

Put in plastic bag and bash or mincer you get those small ones 10 free postage from temu. Load the ap so cheap I bought 1 it's Marvelous

 

[Luckyus]

Put in plastic bag and bash or mincer you get those small ones 10 free postage from temu. Load the ap so cheap I bought 1 it's Marvelous

I use a mincer and make my own as I go, that way I know what's in it, some times while your browning the meat there seems be a loot of liquid and it isn't blood or plasma!!

 

[Babybird]

I use a mincer and make my own as I go, that way I know what's in it, some times while your browning the meat there seems be a loot of liquid and it isn't blood or plasma!!

Just fat I use that to make fragrant rice in the residue cup rice add water slow boil till almost liquid absorbed turn of cover for 10 flavoured rice, I don't waste anything