Cashew chicken stir-fry with Jasmine rice

Great to serve, easy and quick to cook. This chicken stir-fry has loads of flavour.

• Serves: 2
• Difficulty: easy
• Prep time: 5 - 10 minutes
• Cooking time: 30 minutes

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Ingredients

• 2 chicken breasts, skin removed and cut into cubes
• 500 ml (2 cups) cooked Spekko Royal Umbrella Jasmine Rice

Marinade

• 3 garlic cloves, minced
• 15 ml (1 tbsp) oyster sauce
• 15 ml (1 tbsp) soy sauce
• 15 ml (1 tbsp) rice vinegar (or rice wine)
• 4 shallots, sliced
• 2,5 ml (1/2 tsp) red chili flakes
• 2,5 ml (½ tsp) sesame oil
• 15 ml (1 tbsp) corn starch

Stir-fry

• 15 ml (1 tbsp) oil for frying
• 2 red peppers, sliced
• 125 ml (1/2 cup) julienned carrots
• 125 ml (1/2 cup) broccoli florets
• ½ onion, chopped
• 15 ml (1 tbsp) minced fresh ginger
• 2,5 ml (1/2 tsp) ground black pepper
• 2,5 ml (1/2 tsp) red chili flakes
• 2 garlic cloves, crushed
• 2,5 ml (1/2 tsp) sesame oil
• 125 ml (1/2 cup) cashew nuts
• salt to taste

Sauce

• 30 ml (2 tbsp) oyster sauce
• 30 ml (2 tbsp) soy sauce
• 15 ml (1 tbsp) rice vinegar
• 60 ml (4 tbsp) chicken stock
• 5 ml (1 tsp) sugar
• 2, 5 ml (½ tsp) sesame oil

Method

1. Combine all the marinade ingredients, except the corn starch. Mix well then add the corn starch. Add the chicken and marinate for the next 20 minutes.
2. Prepare the sauce by mixing all the ingredients. Set aside.
3. Add stir-fry oil to a wok or frying pan, heat well and add the chicken cubes. Fry for 2-3 minutes. Add the vegetables to the stir fry and all the seasoning.
4. Add garlic and sesame oil within the last minutes of stir frying.
5. Add cashews and pour the sauce over the chicken, stir well.
6. Stir-fry for another 10-20 seconds so the sauce can cover chicken and vegetables.
7. Season with salt to taste and serve over Spekko Royal Umbrella Jasmine Rice.