Rebecca's chicken stir-fry with chilli, basil and cashews
3
Points®
Total time: 30 min • Prep: 20 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Nothing screams quick and easy like a stir-fry! Chilli and basil marry perfectly together, and the cashews add a delicious toasty crunch. It does take a little prep time for the marinade to work its magic (totally worth it!) but the rest is done in just 30 minutes.
Ingredients
Skinless chicken breast
600 g, cut into thin strips
Teriyaki sauce
1 tbs
Garlic
2 clove(s), crushed
Fresh ginger
2 tsp, finely grated
Olive oil
2 tsp
Brown onion
1 medium, thinly sliced
Carrot(s)
2 medium, cut into 1cm thick batons
Red capsicum
1 medium, cut into 1cm thick strips
Zucchini
1 medium, sliced
Button squash
5 individual, (yellow variety), sliced
Cup mushrooms
5 whole, sliced
Soy sauce
1 tbs
Fish sauce
1 tbs
Light sweet chilli sauce
1 tbs
Fresh basil
1 tbs, leaves, finely shredded, plus extra to serve
Green shallot(s)
2 individual, thinly sliced
Raw cashews
¼ cup(s), unsalted, (40g)
Instructions
1
Combine chicken, teriyaki sauce, garlic and ginger in a bowl. Toss well. Cover and marinate in the fridge for several hours or overnight.
2
Heat 1 teaspoon oil in a large non-stick wok over high heat. Stir-fry marinated chicken in batches for 2–3 minutes, until lightly browned and just cooked through. Remove from wok and set aside.
3
Heat remaining oil in same wok over medium–high heat. Stir-fry onion and carrot with a splash of water for 2 minutes. Add capsicum, zucchini, squash and mushrooms and stir-fry for a further 2–3 minutes, until vegetables are just tender.
4
Return chicken to the wok with sauces and basil. Season with salt and pepper. Stir-fry until well combined and heated through. Top with extra basil leaves, shallots and cashews to serve.
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