If you’re short on time, this chicken stir fry can be whipped up in just 25 minutes.
Ingredients
- 1 tablespoon peanut oil
- 750g chicken thigh fillets, excess fat trimmed, thinly sliced
- 2 tablespoons sweet sherry
- 1 1/2 tablespoons salt-reduced soy sauce
- 1 1/2 tablespoons kecap manis
- 1 teaspoon cornflour
- 350g broccoli, trimmed, cut into florets
- 6 shallots, ends trimmed, cut into 4cm lengths
- 55g (1/3 cup) unsalted roasted cashews
- Steamed white rice, to serve
Method
- Step 1Heat half the oil in a wok over high heat. Add half the chicken. Stir-fry for 2-3 minutes or until golden. Transfer to a plate. Repeat with remaining chicken, reheating the pan between batches.
- Step 2Combine the sherry, soy sauce, kecap manis and cornflour in a small bowl.
- Step 3Heat remaining oil in wok over high heat. Add broccoli. Stir-fry for 2 minutes. Add shallot. Stir-fry for 1 minute or until broccoli is bright green and tender crisp.
- Step 4Add chicken, cornflour mixture and cashews. Stir-fry until combined and chicken is heated through. Divide rice and stir-fry among serving bowls. Serve.
Nutrition
2615 kj
Energy
19g
Fat Total
4g
Saturated Fat
6.5g
Fibre
48g
Protein
60g
Carbs (total)
All nutrition values are per serve
- Author: Chrissy Freer
- Image credit: Mark O'Meara
- Publication: Australian Good Taste
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