Springtime Chicken and Cashew Stir Fry

Submitted by Jen T

"A nice easy to make fresh crunchy stir fry to have in the spring or when fresh asparagus is available."

 

• Ready In: 30mins
• Ingredients: 13
• Serves: 4

ingredients

• 80 g raw cashew nuts
• 9.85 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)
• 78.78 ml fresh coriander leaves (or use parsley)
• steamed rice, to serve

directions

1. Heat a pan or wok over medium heat and stir fry the cashews until golden.
2. Remove to a plate.
3. 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.
4. Heat the remaining oil over med high heat and add the corn, asparagus, red pepper, snow peas, garlic & ginger.
5. Stir fry for a few minutes until tender.
6. Return chicken to the pan and add in the plum & chilli sauces.
7. Stir fry for another few minutes until heated through.
8. Serve on top of steamed rice and top with the chopped coriander or parsley.
9. Enjoy :).

Reviews

[Peter J]

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.