Quick Chicken Stir-Fry w/ Cashews
Have dinner ready in no-time, with this super-quick and yummy stir-fry!
Serving suggestion: Quick Chicken Stir-Fry w/ Cashews on Steamed Rice
When I was a teenager, this was one of the very first recipes I learned cooking and kept preparing first for my family, and later, when flatting during university years.
Today, my stir-fry repertoire has evolved and expanded, but this basic recipe and technique has inspired many of them, and therefore, I encourage you to try, especially if you’re just starting in the kitchen or not too familiar with stir-fries.
Preparation time is kept to a minimum, as the whole recipe only requires a handful of ingredients (see photo above).
Once you’ve prepared these, the cooking part should go smoothly, so make sure you’ve got the chicken marinating, the capsicums sliced, and the cornflour and soy sauce measured and ready to go. Also, if serving with rice or noodles, get your pot of water boiling (for noodles) or get the rice cooking, before starting with the Chicken Stir-Fry.
Quick Chicken Stir-Fry w/ Cashews
Serves 2 adults (or 6 to 8 toddlers)
Ingredients:
Chicken Marinade -
2 chicken breasts, diced in 1 cm cubes
2 garlic cloves, minced
3 Tbsp soy sauce
Mix all ingredients and reserve
Remaining Ingredients -
1/2 red capsicum, thinly sliced
1/2 yellow capsicum, thinly sliced
1 x 150g bag beansprouts
1/2 cup water
2 tsps cornflour
salt and pepper, to taste
1/4 cup cashew nuts
2 Tbsp oil, for frying
To serve:
Your choice of rice or noodles
Method:
1. In a frying pan or wok, heat 1 Tbsp of oil and fry the marinating chicken pieces in batches, until nicely browned on both sides. (The easiest way to achieve this is to lay a few chicken pieces in the pan and let them sear, without touching or moving them, as this causes the meat to release juices, and prevents meat browning. Turn chicken pieces over and repeat.)
2. Transfer cooked chicken pieces to a plate until all chicken is done.
3. Add the remaining oil to the pan and add capsicums. Using a spatula, or wooden spoon, stir-fry for a couple of minutes, until they begin to soften.
4. Return cooked chicken to the pan and stir for a few seconds. Add the water and bring to a simmer.
5. Dissolve the cornflour in a little cold water and add to the pan, stirring. (This will thicken the sauce).
6. Add bean sprouts and stir. They should only take a minute or so to wilt. Check seasoning, adding a little more soy sauce, salt or pepper, if needed.
7. Add cashew nuts, cook for a further minute, and serve!
