Chicken & Cashew Stir-Fry

    35 minutes

    Although higher in fat than white breast meat, the darker-fleshed chicken pieces – the legs (drumsticks) and thighs – are a more concentrated source of minerals, including zinc and some iron.

    63 people made this

    Serves: 4 

    • 3 cups broccoli florets
    • 3 teaspoons reduced-salt soy sauce
    • 3 teaspoons dry sherry
    • 375g skinless, boneless chicken thighs, cut into 2cm cubes
    • 2 teaspoons vegetable oil
    • 3 teaspoons grated fresh ginger
    • 3 cloves garlic, crushed
    • 1 red capsicum, cut into 2cm cubes
    • 1/2 cup chicken stock
    • 2 tablespoons chilli sauce
    • 2 teaspoons cornflour
    • 2 spring onions, sliced diagonally
    • 1/4 cup cashews, chopped

    Preparation:20min  ›  Cook:15min  ›  Ready in:35min 

    1. Cook the broccoli in a steamer for 3 minutes or until crisp-tender; put aside. Combine the soy sauce and sherry in a medium bowl. Add the chicken and toss.
    2. Heat the oil in a large nonstick frying pan. Add the chicken and stir-fry for 3 minutes; transfer to a plate. Add the ginger and garlic and stir-fry for 30 seconds. Add the broccoli and capsicum and stir-fry for 2 minutes.
    3. Add the stock and chilli sauce and bring to the boil. Combine the cornflour with 1 tablespoon water; add to the pan and stir for 1 minute or until slightly thickened. Return the chicken to the pan; add the spring onions and cook for 1 minute. Stir in the cashews just before serving.

    Did you know?

    The dark meat (legs and thighs) of chicken contains only slightly more cholesterol than the white breast meat.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (4)


    don't use HOT chilli sauce as it took over the flavour of the meal which otherwise would have been delish!  -  17 Jun 2010


    This receipe is easy to make and I enjoyed the flavours  -  29 Jan 2010


    Even my husband enjoyed this dish  -  29 Jan 2010