Chicken & Cashews

Cook Time 1 hour

Servings 4


450g skin-off chicken breast fillets, diced into 2cm cubes

200g broccoli, cut into small florets

120g red capsicum, deseeded and cut into 2 cm cubes

200g carrots, peeled & halved lengthwise; sliced on the angle

60g celery stalks, sliced on the angle

60g brown onion, peeled & diced into 2cm cubes

40g julienne bamboo strips, drained & rinsed

5ml sunflower oil

150g jasmine rice, rinsed

For the sauce

3ml sunflower oil

3g ginger, peeled & minced

2 cloves of garlic, peeled & finely chopped

60ml Shoa Xing (Chinese cooking wine)

325ml chicken stock

15ml sesame oil

1 tablespoon cornflour

40g roasted unsalted cashews, to garnish


Boil or steam Jasmine rice until it is cooked, light and fluffy.

Heat half the sunflower oil in a large deep non-stick frying pan (or wok), over a high heat. Fry off the chicken for 5 – 6 minutes or until cooked, then remove from the pan and reserve.

Heat the other half of the sunflower oil and stir fry the onion, carrots, broccoli, celery, capsicum & bamboo shoots for 4 – 5 minutes. Remove vegetables from the pan and reserve.

For the sauce; heat half the sunflower oil in the previously used frying pan, over a medium heat. Fry off ginger & garlic for 1 – 2 minutes ensuring not to burn them. Add shao xing (Chinese cooking wine) and bring to a simmer, allowing it to reduce by half. Add chicken stock, oyster sauce and sesame oil and bring back to a simmer; allowing it to reduce slightly. Form a slurry with the cornflour and water and slowly stir through the sauce, allowing it to thicken.

Add back reserved chicken & vegetables to the sauce and stir through until sauce completely coats all ingredients.

Evenly portion the chicken stir-fry on top of the cooked jasmine rice and garnish with roasted cashews.


Chicken & Eggplant Pilaf


Chicago-Style Deep Pan Pizza