Chicken & Cashew Stir FryBack

  • Serves4
  • Preparation Time (mins)15
  • Cook Time (mins)10

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Ingredients

  • 2 cups of SunRice Long Grain Rice
  • 600g chicken fillets, trimmed
  • 2 tblspns cornflour
  • 2 tblspns peanut oil
  • 6 green onions cut into 3cm lengths
  • 1 large capsicum quartered, deseeded, thinly sliced
  • 1/4 cup roasted cashew nuts

STIR FRY SAUCE:

  • 2 tblspns oyster sauce
  • 2 tblspns sweet chilli sauce
  • 1 tblspn ketcup manis
  • 1 tblspn brown sugar

Instructions

  • Cook rice as per pack instructions.
  • Combine all ingredients in a ceramic bowl. Set aside.
  • Cut chicken into 11/2cm thick strips. Place cornflour in plastic bag. Add 1//3rd of the chicken to the corn flour & shake to coat.
  • Heat wok over high heat until very hot. Add 2 tspns oil & chicken. Stir fry for 2-3 mins or till chicken is golden. Transfer to bowl. Repeat twice with remaining chicken, cornflour & oil.
  • Add remaining oil to wok, swirl to coat, Add onions & capsicum. Stir fry for 1 min. Add chicken, rice & sauce, stir fry for 2 mins or until heated through.
  • Stir in cashews & serve.

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2 comments

Marilyn Meehan 8:13am, Wed 4 Aug 2010 AEST

Should not the second line of instructions include the word "sauce" before the word ingredients? ****

jun e jurgens 9:55pm, Fri 27 Nov 2009 AEST

had this tonight ran out of cashews so used macadamia nuts instead, was just as nice

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