Chicken and Cashew Stir-Fry
Ingredients
- • 500 g boneless chicken breast, cut into bite-sized pieces
- • 100 g roasted cashews
- • 30 ml vegetable oil
- • 1 item bell pepper, diced
- • 1 item onion, sliced
- • 3 cloves garlic
- • 15 g fresh ginger, minced
- • 1 item fresh red chili, thinly sliced
- • 45 ml soy sauce
- • 30 ml oyster sauce
- • 15 g cornstarch
- • 60 ml chicken broth
- • 5 ml sesame oil
- • 2 item green onions, sliced
Instructions
- 1
In a small bowl, whisk together soy sauce, oyster sauce, cornstarch, and chicken broth to create the stir-fry sauce. Set aside.
- 2
Heat vegetable oil in a large wok or skillet over high heat until it begins to shimmer and reaches about 200°C (400°F).
- 3
Add chicken pieces and stir-fry for 3-4 minutes until golden brown and cooked through (internal temperature reaches 74°C/165°F). Remove chicken and set aside.
- 4
In the same wok, add garlic, ginger, and sliced fresh chili, stir-frying for 30 seconds until fragrant.
- 5
Add bell pepper and onion, stir-frying for 2-3 minutes until vegetables are crisp-tender.
- 6
Return chicken to the wok and add cashews. Toss everything together for 1 minute.
- 7
Pour the sauce over the mixture and stir constantly for 1-2 minutes until the sauce thickens and coats everything evenly.
- 8
Drizzle with sesame oil and remove from heat.
- 9
Garnish with green onions and serve immediately over steamed rice.
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
Chef's Note
"Fresh chilies bring a vibrant heat that builds beautifully as you eat, unlike dried flakes that hit you all at once. The key to this dish is that smoking hot wok - you want to hear that sizzle when ingredients hit the pan. Keep everything moving for that perfect restaurant-style char and let those cashews get slightly toasted for extra crunch."
