Prep 15 mins
Cook 15 mins
A nice easy to make fresh crunchy stir fry to have in the spring or when fresh asparagus is available.
- 80 g raw cashew nuts
- 9.85 ml peanut oil or 9.85 ml olive oil or 9.85 ml rice bran oil
- 3 boneless skinless chicken breasts (single, or equivalent in tenderloins, thinly sliced or cut into bite sized pieces)
- 125 g baby corn (halved lengthwise, I use canned)
- 1 bunch fresh asparagus (woody ends removed and then stalks cut into thirds)
- 1 red pepper (seeds removed and cut into thin strips)
- 3 crushed garlic cloves (I sometimes use 1tsp minced from a jar)
- 14.79 ml grated fresh ginger (or use from a jar)
- 150 g snow peas (halved) (optional)
- 59.14 ml sweet plum sauce (I use Delmaine in NZ)
- 59.14 ml sweet chili sauce (I use Watties in NZ)
- 78.07 ml fresh coriander leaves (or use parsley)
- steamed rice, to serve
- Heat a pan or wok over medium heat and stir fry the cashews until golden.
- Remove to a plate.
- Heat half the oil in pan or wok over high heat and add half the chicken pieces and stir fry until golden brown & cooked. Remove to a plate and repeat with the remaining chicken in the same pan.
- Heat the remaining oil over med high heat and add the corn, asparagus, red pepper, snow peas, garlic & ginger.
- Stir fry for a few minutes until tender.
- Return chicken to the pan and add in the plum & chilli sauces.
- Stir fry for another few minutes until heated through.
- Serve on top of steamed rice and top with the chopped coriander or parsley.
- Enjoy :).
Very nice and crisp and I thought everything worked wonderfully together! The flavours are interesting without any individual ingredient overpowering the dish and it was great served over steamed rice as suggested.