Honey Cashew Chicken & Rice
Honey Cashew Chicken & Rice
Ready in 25 minutes
Ingredients
- 1 tablespoon oil eg. Olive, peanut or vegetable
- 500 g chicken thighs sliced
- 1 tablespoon corn flour
- 1 brown onion large, cut into thick slices
- 3 bunches bok choy roughly chopped
- 1 bunch broccolini roughly chopped
- 2 cloves garlic finely chopped
- 3 cm knob ginger finely chopped
- 3/4 cup cashews roasted salted
Sauce:
- 3 tablespoons oyster sauce
- 3 tablespoons soy sauce
- 1 teaspoon honey
- 1 teaspoon sesame oil
- brown rice or white to serve.
Instructions
- In a small bowl, mix together the oyster sauce, soy sauce, honey, and sesame oil. Set aside.
- In a bowl, toss the sliced chicken thighs with cornflour until evenly coated.
- Heat oil in a large fry pan or wok over medium-high heat. Add the coated chicken and stir-fry until cooked through and golden brown, about 5-7 minutes. Add a little of the sauce in the last minute and stir through. Remove the chicken from the skillet and set aside.
- In the same pan, add a bit more oil if needed. Sauté the sliced onion for about 2-3 minutes. Add the chopped bok choy and broccolini to the pan. Stir-fry until the vegetables are tender-crisp, 2 minutes. Then add the garlic and ginger and toss through. Pour the remaining sauce over the vegetables. Toss everything quickly.
- Add the chicken back to the pan, along with the cashews and stir-fry for another minute to heat through.
- Serve on white or brown rice.
Nutrition
Calories: 587kcalCarbohydrates: 32gProtein: 38gFat: 37gSaturated Fat: 8gPolyunsaturated Fat: 8gMonounsaturated Fat: 17gTrans Fat: 0.1gCholesterol: 123mgSodium: 1645mgPotassium: 2091mgFiber: 8gSugar: 13gVitamin A: 28997IUVitamin C: 325mgCalcium: 729mgIron: 8mg
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