QUICK & EASY CHICKEN STIR-FRY TO TANTALISE YOUR TASTE BUDS
Indulge in the delectable flavours of this delicious spicy hoisin chicken and cashew stir-fry. This dish is a culinary delight that not only tantalises your taste buds but is quick and easy to make. Serve with nutritious brown rice or classic white rice.
SPICY HOISIN CHICKEN & CASHEW STIR FRY
INGREDIENTS:
Half a kilo of chicken thighs (boneless and skinless) cut into 3/4-inch pieces
2 tbsp of dry sherry divided
2 tsp of soy sauce divided
2 tbsp of cornstarch divided
3/4 cup of chicken broth
1/4 cup of Hoisin sauce
2 tsp of chilli-garlic sauce
2 tbsp of Peanut oil divided
1 onion, chopped
1 tbsp of fresh ginger grated
1 chopped red capsicum
3 cups of broccoli florets
1/3 cup of halved dry roasted cashews
1/2 cup of chopped spring onions
METHOD:
Combine the chicken, 1 tbsp of sherry, 1 tbsp of soy sauce, and 1 tbsp of cornstarch in a bowl. Combine the remaining sherry, soy sauce, cornstarch, chicken broth, hoisin sauce, and chilli-garlic sauce in a separate bowl.
Heat 1 tbsp of the oil in a Circulon Ultimum 13.75-Inch Wok over medium-high heat. Add the chicken and stir-fry until browned and cooked through, about 6 minutes; transfer to a bowl.
Heat the remaining 1 tbsp oil in the skillet; add the onion and ginger and stir-fry 1 minute. Add the red bell pepper and stir-fry 1 minute. Stir in the broccoli florets and stir-fry 1 minute.
Add the reserved chicken mixture and cashews and stir-fry 1 minute. Stir the chicken broth mixture and add to the skillet. Bring to a boil and cook, stirring, until thickened, 1-2 minutes. Stir in the green onions and remove from the heat.
Recipe courtesy of Circulon, which has just introduced a revolutionary ScratchDefense A1 series, offering no nonsense, nonstick cookware to make cooking easy.
Comments