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Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion’s NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Marion's Kitchen Cashew Chicken

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Using my kit makes this Thai stir-fry staple extra easy to rustle up in next to no time – it’s a great weeknight wonder! It’s packed full of vibrant veggies, although you could easily bulk the dish out by serving it with simple steamed rice on the side.

WATCH THIS RECIPE

CASHEW CHICKEN

PREP TIME

10 minutes

COOK TIME

20 minutes

SERVES

4

Ingredients

1 x Marion’s Kitchen Cashew Chicken, which includes:

– STIR-FRY SAUCE

– CASHEWS

– BABY CORN

1 tbsp vegetable oil

1 onion, sliced

400g (14 oz) thinly sliced chicken

2 capsicums, seeded and cut into bite-sized pieces

100g (3.5 oz) broccolini, sliced

sliced spring onion to serve

Steps

Step 1

Toast the chopped CASHEWS in a dry wok or frying pan over medium heat until golden. Remove from heat and set aside for later.

Step 2

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.

Step 3

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.

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