Recipe

Chicken Cashew Stir Fry

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Chicken Cashew Stir Fry

Free range chicken stir fried with shimeji mushrooms, onions, cashews and peppers in an Asian sauce.




Ingredients to serve 2

  • 2 x chicken breasts - cut into thin strips
  • 50g x shimeji mushrooms
  • 1/2 tsp x ginger - peel and grate finely
  • 1 clove x garlic - crush, peel and chop finely
  • 1/2 x bell pepper - de-seed and slice
  • 1/2 x red onion - peel and chop coarsely
  • 50g x cashews
  • 1 1/2 tbsp x hoisin sauce
  • 1 tbsp x soy sauce
  • 1/2 tbsp x sesame oil
  • 1 tbsp x white wine vinegar
  • 20g x watercress
  • 1/2 tbsp x vegetable oil (from your pantry)
  • salt and pepper (from your pantry)

Ingredients to serve 4

  • 4 x chicken breasts - cut into thin strips
  • 100g x shimeji mushrooms
  • 1 tbsp x ginger - peel and grate finely
  • 2 cloves x garlic - crush, peel and chop finely
  • 1 x bell pepper - de-seed and slice
  • 1 x red onion - peel and chop coarsely
  • 100g x cashews
  • 3 tbsp x hoisin sauce
  • 2 tbsp x soy sauce
  • 1 tbsp x sesame oil
  • 2 tbsp x white wine vinegar
  • 40g x watercress
  • 1 tbsp x vegetable oil (from your pantry)
  • salt and pepper (from your pantry)

Method

Step 1

Make the sauce by mixing these ingredients together in a bowl: hoisin sauce, soy sauce, ginger, garlic, sesame oil, white wine vinegar. Set aside.

Step 2

Place the vegetable oil in a frying pan or wok on medium to high heat. When the oil is very hot, add the chicken, mushrooms, cashew nuts, bell pepper, onion, salt and pepper and stir fry for 4 to 5 minutes until the chicken is cooked and nicely browned and the cashews are toasted. Now pour in the sauce, add a splash of water and simmer for a minute. Remove from the stove.

Step 3

To serve, divide the chicken stir fry between the plates or bowls and scatter with the watercress.