Chicken, Cashew & Chestnut Stir Fry Recipe

This is a quick and nutritious meal for four, perfect for a family. The ingredients come together in a feast for the eyes and the palate. Quick tip – try and cut the vegetables into equal sized pieces so they cook evenly.

Serves: 4

Prep Time: 20 minutes

Cooking Time: 10 minutes

• 2 garlic cloves, crushed
• 1 thumb sized piece of ginger, peeled and grated
• 1 tbsp soy sauce
• 1 tbsp oyster sauce (optional)
• 1 tbsp sesame oil
• 50g cashew nuts
• 1 tbsp vegetable oil
• 3 chicken breasts, cut into small, equally sized pieces
• 200g tenderstem broccoli, cut into pieces
• 1 head of pak choy, leaves separated and cut into pieces
• 1 x 225g tin bamboo shoots, drained
• 1 x 225g tin water chestnuts, drained and sliced
• 1 red chilli, sliced

1. In a small bowl make the sauce. Whisk together the garlic, ginger, soy sauce, oyster sauce and sesame oil and set to one side.

2. Lightly toast the cashew nuts in a small frying pan over a low heat.

3. In a chef’s pan or wok heat the oil over a high heat.

4. Add the chicken pieces and stir fry for 3 minutes until slightly golden.

5. Add the vegetables and red chilli and stir fry for 3-5 minutes until the chicken is cooked through.

6. Now add the sauce and a splash of water, stir well and cook for another minute.

7. Stir in the cashew nuts and serve with rice or noodles.