Chicken Lime and Cashew Nut Stir-fry

Recipe by Daydream
READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 16
    ounces boneless chicken thighs, sliced into strips
  • 8
    ounces fine egg noodles
  • 1
    tablespoon clear honey
  • 2 -4
    tablespoons vegetable oil (for example peanut or sunflower)
  • 1
    tablespoon finely chopped ginger
  • 1
    clove garlic, finely chopped
  • 8
    coriander roots, scraped and finely chopped (cilantro)
  • 1
    hot red chile, finely chopped (remove the seeds and use less if you don’t like it too hot)
  • 3
    spring onions, sliced (green)
  • 1
    medium carrot, cut into thin strips
  • 1
    small red bell pepper, chopped (capsicum)
  • 1
    head bok choy, coarsely chopped
  • 2
    tablespoons dark soy sauce
  • 2
    tablespoons ketjap manis (sweet Indonesian soy sauce)
  • 2
    tablespoons toasted sesame oil
  • 1
    kaffir lime, zest and juice
  • 13 - 12
  • 2
    ounces unsalted toasted cashew nuts
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DIRECTIONS

  • Cook the noodles as per the instructions on the packet, drain and set aside.
  • Heat a large wok to a high heat.
  • Add a little of the vegetable oil to the wok, and when it is hot, stir-fry the chicken in batches until sealed and half-cooked.
  • Return all the chicken to the wok, add the honey, and continue cooking until the chicken is fully cooked and a rich golden colour.
  • Add a little water to the wok, as necessary, just to prevent the chicken and honey from sticking.
  • Remove the chicken and honey mixture from the wok and set aside while you cook the remainder of the dish.
  • Heat the remaining vegetable oil in the wok and saute the ginger, garlic, coriander roots and chilli for about a minute.
  • Add the vegetables and stir-fry over high heat until just tender.
  • Add the pre-cooked noodles and saute for a minute or so before returning the chicken to the pan.
  • Add the soy sauces, sesame oil, the lime zest and juice.
  • Heat through and correct the seasoning, adding a little more honey if desired.
  • Finally, stir through the fresh coriander.
  • Serve with a scattering of cashews over the top.
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