Ingredients
2 tbsp vegetable oil
500g chicken thigh or breast fillets
sliced
1 clove garlic
crushed
1 onion
sliced
2 stalks celery
sliced
1 carrot
thinly sliced
250g broccoli
chopped into florets
2 tbsp soy sauce
2 tbsp sweet chilli sauce
1 cup unsalted cashews
Equipment
- 1 wok
Instructions
- Heat 1 tablespoon oil in wok.
- Cook the chicken in two batches; stir fry until golden and tender, remove.
- Heat 1 tablespoon oil in wok, add onion, stir fry for 1 minute, add garlic, celery, carrot and broccoli.
- Stir fry until vegetables are tender, the broccoli should be bright green.
- Add soy sauce, sweet chilli sauce, chicken and nuts, heat through.
- Serve immediately with steamed or boiled rice.
Notes
Tip
This is a great basic stir fry to master, easily adaptable to other meats and vegetables.
Tip
Play around with the sauces to suit your taste—oyster, hoisin and satay would all work well with this recipe.
