Chicken and Cashews With Broccoli |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Here is a recipe that originally came from the Women's Weekly cookbook series. This one is fast, easy and healthy! You can substitute the cashews for firm tofu if you wish! Ingredients:
2 tablespoons vegetable oil |
500 g chicken thigh fillets |
1 garlic clove, minced |
1 leek (well washed and thinly sliced) |
250 g broccoli |
2 carrots |
1 cup bean sprouts |
1 teaspoon cornflour |
1 teaspoon chicken bouillon |
125 ml water |
30 ml oyster sauce |
75 g cashews (unsalted and roasted) |
Directions:
1. Thinly slice or julienne carrots and broccoli stalk. Cut broccoli florets into bite size pieces.
2. Thinly slice chicken pieces.
3. Mix cornflour, stock, water, and oyster sauce together.
4. Heat half the oil in a wok.
5. Add chicken in batches, stir-fry until tender and set aside.
6. Heat remaining oil in wok , add garlic, leek carrots and broccoli, stir fry until leek is soft.
7. Add chicken and bean sprouts. Add sauce mixture and nuts and stir until mixture boils and thinckens slightly.
8. Serve over hot rice or rice noodles.
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