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Sweet chilli chicken and cashew stir-fry

Sweet chilli chicken and cashew stir-fry

4
Points®
Total Time
30 min
Prep
20 min
Cook
10 min
Serves
4
Difficulty
Moderate
A healthy take on a family favourite. Packed with fresh Asian vegetables and coriander, this stir-fry is super fresh and tasty.

Ingredients

Light sweet chilli sauce

⅓ cup(s), (80ml)

Garlic

2 clove(s), crushed

Lime juice

1 tbs

Sunflower oil

1 tbs

Skinless chicken breast

500 g, thinly sliced

Green shallot(s)

4 individual, thinly sliced

Red capsicum

1 medium, sliced

Green string beans

200 g, trimmed

Broccolini

175 g, cut into 5cm lengths

Fresh coriander

⅓ cup(s), finely chopped

Unsalted roasted cashew nuts

¼ cup(s), (40g) unsalted, chopped

Instructions

  1. Combine chilli sauce, garlic and juice in a small bowl. Set aside.
  2. Heat half the oil in a wok over high heat. Stir-fry chicken, in batches, for 1–2 minutes or until browned. Transfer to a plate.
  3. Heat remaining oil in same wok over medium–high heat. Add shallot, capsicum, beans, broccolini and 2 tablespoonss water. Stir-fry for 2–3 minutes or until vegetables are tender.
  4. Return chicken to wok with reserved sauce mixture and stir-fry for 2 minutes or until heated through. Serve sprinkled with coriander and cashews.

Notes

TIP: Replace coriander with a handful fresh Thai basil leaves, if preferred.

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