1 x Marion’s Kitchen Cashew Chicken, which includes:
1 tbsp vegetable oil
1 onion, sliced
400g thinly sliced chicken
2 capsicums, seeded and cut into bite-sized pieces
100g broccolini, sliced
sliced spring onion to serve
Toast the chopped CASHEWS in a dry wok or frying pan over medium heat until golden. Remove from heat and set aside for later.
Heat oil in a wok or frying pan over medium-high heat. Add onion and stir-fry until starting to brown. Add chicken and stir-fry until almost cooked. Drain away the liquid from the BABY CORN and add them into the pan along with the capsicum and broccolini. Toss to combine.
Now’s the time to add the STIR-FRY SAUCE as well as your toasty cashews. Stir-fry for another 2-3 minutes until everything is cooked and the sauce has thickened slightly.