Honey Cashew Chicken & Rice
Honey Cashew Chicken & Rice
Ready in 25 minutes.
Ingredients
- 500 g chicken thighs sliced
- 1 tablespoon cornflour
- 1 tablespoon oil olive, peanut or vegetable
- 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 ginger piece finely chopped
- 3/4 cup cashews roasted & salted
- brown or white rice to serve
Sauce
- 3 tablespoons oyster sauce
- 3 tablespoons soy sauce
- 1 teaspoon honey
- 1 teaspoon sesame oil
Instructions
- For the sauce: Combine all the ingredients in a small bowl. Set aside.
- Toss the sliced chicken thighs with the cornflour until evenly coated.
- Heat the oil in a large frying pan or wok over medium–high heat. Add the 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 and set aside.
- In the same pan, add a little more oil if needed. Sauté the onion for about 2–3 minutes. Add the bok choy and broccolini and stir-fry until the vegetables are tender-crisp, about 2 minutes. Then toss through the garlic and ginger. Pour the remaining sauce over the vegetables. Toss everything quickly.
- Return the chicken to the pan, add 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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