Chicken, cashew nut and snow pea stir-fry

Cooking Meat Chicken, cashew nut and snow pea stir-fry

With only 10 minutes cooking time, this chicken stir-fry is a cinch to make. For a touch of elegance, serve it in Birds Nest Potatoes (See related recipe)

Lables: Egg free Gluten free Lactose free Milk free Wheat free
  1. Place chicken in a bowl, add garlic, sugar, dark and light soy sauce and rice wine and mix well. Allow to marinate for 30 minutes.
  2. Mix corn flour and 2 tablespoons of water in a small bowl.
  3. Add vegetable oil to wok, when smoking hot, add chicken, cook for about 7 minutes, remove and set aside in a bowl.
  4. Add snowpeas, zucchini and a tablespoon of water, stir fry for a few minutes until slightly softened and snow peas are a brilliant green. Add cashews, return chicken to the pan and add oyster sauce and sesame oil and 1/4 cup of water, toss to combine.
  5. Add corn flour slurry, toss till sauce has thickened and stir fry is glossy. Serve immediately with steamed rice or in a Chinese Potato Birds Nest Basket.

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4 large Coles RSPCA Approved chicken thighs, diced
1 tbsp finely chopped garlic
1 tsp sugar
1 tsp dark soy sauce
1 tbsp light soy sauce
1 tbsp Chinese rice wine or mirin
1 tbsp corn flour
2 tbsp vegetable oil
300g snow peas, ends trimmed
1 large zucchini, cut into 1cm slices then quartered
2 tbsp oyster sauce
150g natural cashews
1 tsp sesame oil
2 tbsp vegetable oil

Adv

Autors
Preparation time
40
Cooking time
10
Difficulty
Medium
Serves
5 people
Method
Baking
Category
Meat
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