Chicken and Cashew Stir Fry Dinner Lunch Print this recipe Details Serves: 4Number of ingredients: 15To prep: 10 minutesTo cook: 15 minutesDifficulty: Easy Nutrition per servingKilojoules: 1827Calories: 437Protein: 30.3gFat: 25.4gSaturated Fat: 4.9gCarbohydrates : 18.5gCarbohydrates per 100g: 4.58gFibre: 7.2gSodium: 600mgPotassium: 992mg Ingredients 450g chicken thigh, fat trimmed, thinly sliced 2 teaspoons sesame oil 1 cup unsalted roasted cashews 1 red capsicum, thinly sliced 1 green capsicum, thinly sliced 1 cup snow peas 1 small carrot, julienned (thin match sticks) 3 spring onions, chopped 2 cloves garlic, minced 1-inch piece of fresh ginger, grated Sauce 1 tablespoon reduced salt tamari 1 tablespoon oyster sauce (optional for richer flavour) ½ tablespoon rice vinegar 2 teaspoons sesame oil 1 teaspoon cornstarch mixed with 2 tablespoon water (for thickening) Method Sauce: In a small bowl, whisk together soy sauce, oyster sauce, vinegar, sesame oil, and cornstarch mixture. Set aside. Heat 1 teaspoon of sesame oil in a large non-stick pan or wok over medium-high heat. Add chicken and cook until browned and cooked through (about 5-7 minutes). Remove and set aside. In the same pan, add 1 teaspoon of sesame oil. Stir-fry garlic, ginger, and all the vegetables for 4 minutes until just tender but still crisp. Return chicken to the pan. Add sauce and toss everything together. Cook another 2–3 minutes until the sauce thickens slightly and for everything is heated through. Stir in the roasted cashews just before serving to keep them crunchy.
