1/3 cup raw cashew nuts
1 1/2 tablespoons peanut oil
500g chicken breast fillets, thinly sliced
1 medium brown onion, cut into wedges
1 bunch snake beans, cut into 8cm lengths
1 bunch broccolini, trimmed, halved
1 medium red capsicum, thinly sliced
1/2 cup fresh Thai basil leaves, to serve
Finely sliced long red chilli (optional), to serve
Steamed jasmine rice, to serve
chilli soy sauce
1/4 cup salt-reduced soy sauce
2 tablespoons brown sugar
2 garlic cloves, crushed
3cm piece fresh ginger, peeled, finely grated
1 long red chilli, finely chopped
- To make the chilli soy sauce, place soy sauce, sugar, garlic, ginger and chilli in a bowl. Stir to combine.
- Heat a wok over high heat. Stir-fry cashews for 3 to 4 minutes or until toasted. Transfer to a plate. Add 2 teaspoons oil to wok. Swirl to coat. Add one-third of the chicken. Stir-fry for 1 to 2 minutes or until browned. Transfer to a bowl. Cover to keep warm. Repeat twice with oil and remaining chicken.
- Add remaining oil to wok. Swirl to coat. Stir-fry onion for 1 minute. Add beans and broccolini. Stir-fry for 1 minute. Add capsicum. Stir-fry for 1 minute or until beans and broccolini are bright green and tender. Return chicken to wok. Add sauce. Stir-fry for 1 to 2 minutes or until chicken is cooked through. Add cashews and basil. Toss to combine. Serve with rice and chilli (if using).
Credits: Best Recipes