Chicken and Cashew Stir-Fry
This stir-fry delivers a proper meal in under fifteen minutes because the vegetables blanch separately before hitting the pan. That step keeps the chicken from overcooking while the broccoli softens. The sweet chilli and oyster sauce combination gives you sticky, glossy heat without needing a long marinade or complicated prep. It works for a weeknight when you want something more interesting than plain curry but still need dinner on the table fast.
Ingredients
- 250 g Chicken boneless, skinless, sliced
- 400 g Mixed Vegetables broccoli, red capsicum etc.
- 1/2 tbsp Peanut Oil
- 1 to 2 tbsp Oyster Sauce
- 2 tbsp Sweet Chilli Sauce
- 2 tbsp Cashew Nuts unsalted, toasted
To Serve
- 1/2 cup Basmati Rice cooked
Instructions
- Heat a pan of water to a boil.
- Add the mixed vegetables and cook for a minute.
- Drain well and keep aside.
- Heat oil in a pan over high flame.
- Add the chicken pieces and stir-fry for 2 minutes or until cooked.
- Add the mixed vegetables, oyster sauce, sweet chilli sauce and cook for 2 minutes.
- Add the cashew nuts and mix well.
- Serve with the cooked rice.
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