Honey Cashew Chicken & Rice
Ready in 25 minutes.
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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
- 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.500 g chicken thighs, 1 tablespoon cornflour
- 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.1 tablespoon oil, 500 g chicken thighs
- 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.1 brown onion, 3 bunches bok choy, 1 bunch broccolini, 2 cloves garlic, 3 cm ginger piece
- Return the chicken to the pan, add the cashews and stir-fry for another 1 minute to heat through. Serve on white or brown rice.500 g chicken thighs, 3/4 cup cashews, brown or white rice
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