Chicken & Cashew Stir Fry

• całkowity czas: 10 minutes

Składniki

2 tbsp neutral oil (vegetable, canola, peanut)

½ cup cashews

5 whole dried birdseye chillies (optional)1 brown onion, sliced

1 green capsicum (bell pepper), chopped

2 spring onions, chopped

Thumb-sized piece fresh ginger, finely sliced julienne

4 cloves garlic, chopped

4 chicken thigh fillets, sliced 1cm thick

2 tbsp oyster sauce

1½ tbsp light soy sauce

1 tbsp cornflour

Steamed rice, to serve

Wskazówki

Heat oil in a wok over high heat.

Add cashews and cook for 2 minutes, tossing, until golden brown.

Add chillies and cook a further 1 minute, then remove with a slotted spoon and set aside.

Add onions and capsicum, cook for 2 minutes, until softened, tossing.

Add chicken and cook for 3-4 minutes, until browned.

Add the ginger, garlic and spring onions, tossing to combine, then return cashews and chillies to wok.

Stir in oyster sauce and soy sauce, bring to a boil.

Mix cornflour with 1½ tbsp water to make a slurry, mix into stir fry.

Cook for 2 minutes, until the sauce thickens slightly.

Serve stirfry immediately over some steamed rice