Chicken and cashew stir fry 🥄

By Andy Cooks · 25 min

Ingredients

Instructions

1. Heat the oil in a wok over high heat.
2. Add the cashews and cook for 2 minutes, tossing, until golden brown.
3. Add the chillies and cook for a further 1 minute, then remove with a slotted spoon and set aside.
4. Add the onion and capsicum and cook for 2 minutes, tossing, until softened.
5. Add the chicken and cook for 3-4 minutes, until browned.
6. Add the ginger, garlic and spring onions, toss to combine, then return the cashews and chillies to the wok.
7. Stir in the oyster sauce and soy sauce and bring to a boil.
8. Mix the cornflour with 1½ tbsp water to make a slurry, then stir it into the stir fry.
9. Cook for 2 minutes, until the sauce thickens slightly.
10. Serve immediately over steamed rice.

Summarized from Andy Cooks's video. Watch it for the details.

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