Chicken, Cashew Nut And Basil Stir Fry
This scrumptious chicken stir-fry is bursting with vibrant colors and flavors, making it a delightful and satisfying meal to enjoy any day of the week. The combination of tender chicken, crunchy cashew nuts, and a medley of colorful vegetables enveloped in a savory hoisin sauce will surely tantalize your taste buds. Serve this dish over a bed of fluffy rice or quinoa for an easy and delicious dinner option that is sure to impress!
— Constant Cookbook
Ingredients
- 2 tsp five-spice powder
- 250g/9oz brown or white long grain or basmati ricequinoa
- 125g/4½oz fairtrade cashew
- 1 tbsp sunflower oil
- 2 large boneless, skinless chicken breasts
- flaked sea saltblack pepper
- 1 red pepper
- 1 yellow pepper
- 1 orange pepper
- 1 bunch spring onions
- 2-3 red chillies
- 3cm/1¼in piece fresh root ginger
- 2 garlic
- 1 tsp cornflour
- 100ml/3½fl oz chicken stock
- 3 tbsp hoisin sauce
- large handful basil
Instructions
- First cook the rice. Put the five spice in the bottom of a medium pan over a low heat. Cook for about 3-4 minutes, or until you start to smell the aromas, then add the rice or quinoa along with a little salt and cook it according to the pack instructions.
- Meanwhile, put the cashew nuts in a large wok (without any oil) over a medium heat and toast for about 3-4 minutes, giving them a shake from time to time until golden-brown all over. Then tip them onto a plate and set them aside.
- Heat the oil in the wok with the heat turned up to high. Season the chicken pieces with salt and pepper and stir-fry for about 4-5 minutes, stirring occasionally, until golden-brown. Add the peppers, spring onions, chillies and ginger, and cook for 2-3 minutes keeping the pan moving so nothing burns. Add the garlic and cook for another minute.
- Place the cornflour in a small bowl with two teaspoons of cold water and mix to a smooth paste. Add to the stir fry along with the stock and hoisin sauce and let the sauce bubble away for 1-2 minutes, or until it thickens slightly. Toss the toasted cashew nuts into the pan and check that the chicken is cooked through. Remove from the heat.
- The rice or quinoa should be cooked by now and so drain, season to taste with salt and pepper and then return to the pan to keep warm if necessary.
- Spoon the rice or quinoa onto each serving plate. Spoon the stir fry between them and rip up the basil leaves to scatter over. Serve the chicken stir-fry immediately.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 4
Nutrition
- Calories: 590kcal
- Carbohydrate Content: 61g
- Fiber Content: 4g
- Protein Content: 40g
- Saturated Fat Content: 4g
- Sugar Content: 8g
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