Rebecca's chicken stir-fry with chilli, basil and cashews
Skinless chicken breast
600 g, cut into thin strips
2 clove(s), crushed
2 tsp, finely grated
1 medium, thinly sliced
2 medium, cut into 1cm thick batons
1 medium, cut into 1cm thick strips
1 medium, sliced
5 individual, (yellow variety), sliced
5 whole, sliced
Light sweet chilli sauce
1 tbs, leaves, finely shredded, plus extra to serve
2 individual, thinly sliced
¼ cup(s), unsalted, (40g)
- Combine chicken, teriyaki sauce, garlic and ginger in a bowl. Toss well. Cover and marinate in the fridge for several hours or overnight.
- 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.
- 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.
- 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.