I just love the sweet, sour and nutty flavours of a classic cashew stir-fry.
CASHEW CHICKEN STIR-FRY SAUCE
1 tbsp vegetable oil
1 onion, sliced
400g (14oz) diced chicken
400g (14oz) sliced stir-fry vegetables (e.g. capsicum, broccoli, zucchini)
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 your chosen vegetables. Stir-fry for another minute.
Now’s the time to add that tasty STIR-FRY SAUCE as well as your toasty cashews. Stir-fry for another minute until everything is well combined. Now you’re done! Time to dig in!
Prawns, pork or tofu are tasty alternatives to chicken. For a little heat, try adding some fresh or dried long red chillies.