Chicken and Cashew Stir-Fry

Ingredients for Chicken and Cashew Stir-Fry

• 1 bunch spring onions

• 450g skinless boneless chicken thighs

• 1/2 teaspoons salt

• 1/4 teaspoons black pepper

• 3 tablespoons vegetable oil

• 1 red pepper, chopped

• 4 garlic cloves, finely chopped

• 1 1/2 tablespoons finely chopped peeled fresh ginger

• 1/4 teaspoons dried hot red-pepper flakes

• 180ml reduced-sodium chicken broth

• 1 1/2 tablespoons soy sauce

• 1 1/2 teaspoons cornflour

• 1 teaspoon sugar

• 100g salted roasted whole cashews

How to make Chicken and Cashew Stir-Fry

Chop spring onions, separating white and green parts. Pat chicken dry, then cut into 3/4-inch pieces and toss with salt and pepper. Heat a wok or 12-inch heavy skillet (not nonstick) over moderately high heat until a drop of water evaporates immediately. Add oil, swirling to coat, then stir-fry chicken until golden in places and just cooked through, 4 to 5 minutes. Transfer to a plate with a slotted spoon. Add pepper, garlic, ginger, red-pepper flakes, and spring onion whites to wok and stir-fry until peppers are just tender, 5 to 6 minutes.

Stir together broth, soy sauce, cornflour, and sugar, then stir into vegetables in wok. Reduce heat and simmer, stirring occasionally, until thickened, 1 to 2 minutes. Stir in cashews, spring onion greens, and chicken along with any juices accumulated on plate.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.