Chicken and Cashew Nut Stir-fry
By Rowse
Published on 17 November 2021
Taste the flavours of the East with this lusciously layered spicy dish.Time and servings
20 minsTotal time
4Servings
10 minsPrep time
10 minsCooking time
Ingredients
- 3 tbsp of rowse honey
- 1 large orange, finely grated zest and juice of
- 2 tbsp of sweet chilli sauce
- 2 tbsp of soy sauce
- 1 tbsp of cornflour
- 1 tbsp of vegetable oil
- 50 g of cashew nuts
- 400 g of chicken stir fry strips
- 500 g of stir-fry vegetables
- 1 pinch of salt
- 1 pinch of freshly ground black pepper
- 1 handful of fresh coriander, chopped, to garnish
Method
Step 1
Mix together honey, orange zest, orange juice, chilli sauce, soy sauce, and cornflour, blending until smooth. Set aside.Step 2
Heat 1 tablespoon oil in a wok or large frying pan and add the cashew nuts, stir-frying them for 1-2 minutes until golden. Remove with a slotted spoon and set to one side. Wipe out the wok or pan with kitchen paper.Step 3
Heat the remaining oil in the wok or frying pan and add the chicken, stir-frying it for 4-5 minutes. Add vegetables and stir-fry for another 3-4 minutes, until they are cooked, yet still crunchy. Season with salt and pepper.Step 4
Stir the honey mixture, then add it to the wok, cooking it for a minute or so until thickened. Serve the stir-fry in warmed bowls, sprinkled with the cashew nuts and chopped fresh coriander.