Honey Cashew Chicken & Rice

Honey Cashew Chicken & Rice

Ready in 25 minutes.
Rate this Recipe
Servings 4

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.

Keywords

Dinner, One Pot
Chicken, Dairy Free, Egg Free
Allergen Dairy-free, Egg-free
Protein Chicken
Category One-pot
Member Free
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