Sweet Chilli Chicken and Cashew Stir-fry
Deliciously sticky and slightly sweet, this crowd-pleasing stir-fry is full of crunch and flavour and is sure to find its way into your weeknight repertoire.
Recipe
1
Cook Rice
Place the rice and 1 ¼ cups (310ml) cold water in a saucepan over high heat. Bring to the boil then cover with a tight-fitting lid and reduce heat to low. Cook for 15 minutes then remove rice from heat and set aside.
2
Chop Vegetables
Trim and roughly chop snow peas into thirds. Cut spring onion into 5cm lengths. Cut bok choy into bite-sized pieces.
3
Cook Chicken
Cut chicken thighs into thirds and toss them with cornflour. Heat vegetable oil in a wok or large frypan over medium-high heat. Season chicken with salt flakes and add to wok. Cook, turning chicken pieces over, for 8-10 minutes or until golden and crisp all over.
4
Add Sauces
Add sweet chilli sauce, sesame oil and soy sauce to the wok and turn the chicken pieces over until completely coated and saucey.
5
Add Vegetables
Add snow peas, spring onions and bok choy and cook, tossing to coat everything well in the sauce, for 2-3 minutes or until cooked through. Don’t overcook the vegetables here, you want them to be green and a little crisp.
6
Plate Up
In the last minute of cooking, add cashews to the pan and toss to coat. Divide rice between serving bowls and top with the sweet chilli chicken and cashew stir-fry.