Main Course
Cashew Chicken Stir-Fry
Crunchy cashews, red pepper and a glossy ginger sauce: takeaway flavour in 25 minutes.
- Gluten-free
- Prep
- 10 min
- Cook
- 15 min
- Servings
- 4
Some ingredients may contain gluten; check the package labels.
Ingredients
How many servings?
- 500 g chicken breast
- 1 tbsp potato starch
- ½ tsp salt
- ½ cups (100 ml) cashew nuts
- 2 tbsp sunflower oil
- 1 red bell pepper
- 2 cloves garlic
- 1 tbsp fresh ginger
- 3 spring onion
- 3 tbsp coconut aminos
- 3 tbsp water
- 1 tsp sesame oil
Method
- Cut the chicken into small cubes and toss with the starch and salt; dice the pepper, slice the spring onions and grate the garlic and ginger.
- Toast the cashews in a dry pan for 2–3 minutes and set aside.
- Heat the oil in the pan and stir-fry the chicken over high heat for 6 minutes until browned all over.
- Add the pepper, garlic and ginger and stir-fry for 2 minutes. Add the coconut aminos and water, then cook for another 1–3 minutes until the sauce thickens and the chicken reaches an internal temperature of 74°C.
- Toss in the cashews, spring onions and sesame oil and serve.