This quick chicken and cashew stir-fry is packed with flavour and comes together in minutes, making it perfect for a fuss-free dinner. Tender chicken, crunchy cashews, and a glossy savoury sauce create a satisfying meal the whole table will enjoy.
Serves 6
- 2 tablespoons cornflour
- 1 tablespoon brown sugar
- 1 1/4 cups chicken stock
- 2 tablespoons soy sauce
- 3 tablespoons canola oil, divided
- 700g boneless skinless chicken breasts, cut into 2cm pieces
- 200g pound sliced fresh mushrooms
- 1 can (8 ounces) sliced water chestnuts, drained
- 1 1/2 teaspoons grated fresh ginger
- 1 small onion, sliced
- 3/4 cup salted cashews
- spring onion to serve (optional)
Directions
Mix first four ingredients until smooth.
In a large skillet, heat 2 tablespoons oil over medium-high heat; stir-fry chicken until no longer pink. Remove from pan.
In the same pan, heat remaining oil over medium-high heat; stir-fry mushrooms, water chestnuts and ginger for 3-5 minutes.
Add the cornflour, sugar, chicken stock and soy sauce to the pan, along with the onion; bring to a boil.
Cook and stir until sauce is thickened, 1-2 minutes.
Stir in chicken and cashews; heat through.
Serve with rice and a sprinkle of spring onion.