Sweet chilli chicken and cashew stir-fry
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Time to make:
$3.75 per serve
(at time of publication)
Full ingredients list:
- 1 cup long-grain brown rice
- 850g packet frozen mixed stir-fry vegies
- 1 tablespoon peanut oil
- 500g chicken tenderloins, thickly sliced diagonally
- 1/3 cup oyster sauce
- 1/3 cup sweet chilli sauce
- 1/4 cup raw unsalted cashews, toasted
Nutritional information (per serve)
Instructions and steps:
Step 1 Bring a large saucepan of water to the boil. Add brown rice; cook according to packet instructions until tender. Drain rice, cover to keep warm and set aside.
Step 2 Meanwhile, bring another large saucepan of water to the boil. Add frozen vegies; cook for 1 minute, or until thawed, then drain.
Step 3 Heat peanut oil in a large deep frying pan or wok set over high heat. Add chicken and stir-fry for 2–3 minutes, or until just cooked through. Add vegies and sauces; stir-fry for 2–3 minutes, or until heated through. Add toasted cashews and toss to combine.
Step 4 Divide reserved warm brown rice among serving plates, top with stir-fry and serve.
To save time, you can replace the brown rice in this recipe with 2 x 250g packets of microwavable brown rice
About this recipe
First published: May 2014