Sweet chilli chicken and cashew stir-fry
Light sweet chilli sauce
⅓ cup(s), (80ml)
2 clove(s), crushed
Skinless chicken breast
500 g, thinly sliced
1 tbs, or sunflower oil
4 individual, thinly sliced
1 medium, sliced
200 g, diagonally sliced
175 g, cut into 5cm lengths
⅓ cup(s), finely chopped leaves
Roasted cashew nuts
¼ cup(s), (40g) unsalted, chopped
- Combine chilli sauce, garlic and juice in a small bowl. Set aside.
- Heat half the oil in a wok over high heat. Stir-fry chicken, in batches, for 1–2 minutes or until browned. Transfer to a plate.
- Heat remaining oil in same wok over medium-high heat. Add shallots, capsicum, beans, broccolini and 2 tablespoons water. Stir-fry for 2–3 minutes or until vegetables are tender.
- Return chicken to wok with reserved sauce mixture and stir-fry for 2 minutes or until heated through. Serve sprinkled with coriander and cashews.