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Chicken Broccoli and Cashew Nut Stir Fry


This is a great Monday night meal, 15 minutes of prep and 10 minutes cooking.

By the time that the Thai Jasmine rice is ready, the chicken and cashew nut stir fry is practically ready to be served.

I like my stir fries chilli hot so added some Numex Twilight and Little Elf chilli varieties from the garden. These chillies have a bit more heat and flavour compared to your supermarket bought Birdseye chillies.

I bought the chicken breasts on the bone, which is significantly cheaper than buying prepared breasts. It only takes a moment to cut the breast bone off and to remove the skin!

Dry roasting the cashew nuts really brings out their flavour and helps to release their natural oils.

The sauce is simple, again using the Sweet soy sauce that I am ever so fond of.

I would have preferred to have used Thai Basil instead of normal basil, but with the onset of autumn, I no longer have a ready supply from the garden.

Chicken Cashew Nut and broccoli Stir Fry : Last shot


Ingredients

for the chicken broccoli and cashew nut stir fry [serves 2-3] :
1/2 red bell pepper, sliced thinly
1/2 green bell pepper, sliced thinly
1/2 yellow bell pepper, sliced thinly
100 g cashew nuts, dey roasted
1/2 broccoli, broken into bite size florets
3 shallots, finely diced
3 cloves of garlic, finely diced
6 spring onion, quartered
5-6 Birdseye or similarly hot chillies
knob of ginger, finely diced
100 ml of vegetable or beef stock
3 tbsp sweet sticky soy sauce
2 chicken breasts on the bone, bone removed and cut into strips
1 tbsp ground nut oil
handful of fresh basil, roughly chopped

for the garnish :
handful of coriander, chopped

Method

for the chicken broccoli and cashew nut stir fry :
1) In a wok, or frying pan, add the cashew nuts and dry roast on a medium heat. Keep a close eye on the cashews otherwise they will burn when they release their natural oils.
2) Set the cashew nuts aside to cool.
3) In a wok, or frying pan, add the oil and place on the highest heat.
4) When the oil is shimmering and hot, add the chicken.
5) Cook the chicken until browned on both sides. Do not stir too much, to let it brown quicker.
6) Add the peppers and cook for 2 minutes, stir continuously.
7) Add the ginger and chillies and cook for a further minute, stir continuously to avoid sticking.
8) Add the shallots and garlic and cook for a further minute, still stirring constantly.
9) Add the stock and sweet soy sauce.
10) Continue to cook for a further minute or two, until the sauce has reduced and thickened.
11) Add the roughly chopped basil.
12) Check the seasoning and adjust if necessary. Serve immediately


I served this with sticky Thai Jasmine rice and finely chopped coriander

Chicken Cashew Nut and broccoli Stir Fry : Dice the Peppers


Finely slice the bell peppers

Chicken Cashew Nut and broccoli Stir Fry : Dry fry the cashews

Dry roast the cashew nuts in a frying pan till golden

Chicken Cashew Nut and broccoli Stir Fry : Dice the garlic

Dice the garlic

Chicken Cashew Nut and broccoli Stir Fry : Peel the shallots

Peel the shallots

Chicken Cashew Nut and broccoli Stir Fry : Cashews beginning to brown


Keep a close eye on the cashew nuts, as they go from golden to burnt very quickly!!

Chicken Cashew Nut and broccoli Stir Fry : Golden

Set aside to cool on kitchen towel once golden all over

Chicken Cashew Nut and broccoli Stir Fry : Shallot and garlic diced

Dice the shallot and garlic

Chicken Cashew Nut and broccoli Stir Fry : Break the broccoli into florets

Break the broccoli into bite size florets

Chicken Cashew Nut and broccoli Stir Fry : Dice the chillies


Dice the chilies and ginger

Chicken Cashew Nut and broccoli Stir Fry : Remove the chicken from the bone

Remove the chicken from the bone

Chicken Cashew Nut and broccoli Stir Fry : Cut the chicken into strips

Cut the chicken into strips

Chicken Cashew Nut and broccoli Stir Fry : Heat the oil until shimmering

Heat the oil on a high heat until shimmering and very hot

Chicken Cashew Nut and broccoli Stir Fry : Add the chicken


Add the chicken

Chicken Cashew Nut and broccoli Stir Fry : Leave to brown

Trying to avoid stirring the chicken and allow to brown

Chicken Cashew Nut and broccoli Stir Fry : Turn once browned

Turn once browned

Chicken Cashew Nut and broccoli Stir Fry : Add the veg

Add the peppers, broccoli, ginger and chilli, stirring continuously to avoid sticking and burning

Chicken Cashew Nut and broccoli Stir Fry : Keep stirring

Keep stirring

Chicken Cashew Nut and broccoli Stir Fry : Chop the spring onions

Chop the spring onions

Chicken Cashew Nut and broccoli Stir Fry : Add the spring onions

Add the spring onions

Chicken Cashew Nut and broccoli Stir Fry : Add the garlic and shallots

Now add the garlic and shallots

Chicken Cashew Nut and broccoli Stir Fry : Add the stock and sweet soy sauce

Add the stock and sweet soy sauce

Chicken Cashew Nut and broccoli Stir Fry : Reduce the sauce

Reduce the sauce for a minute or two until thickened

Chicken Cashew Nut and broccoli Stir Fry : Chop some basil

Chop a handful of basil

Chicken Cashew Nut and broccoli Stir Fry : Add the cashew nuts and basil

Add the roasted cashew nuts and chopped basil

“Chicken

Serve immediately

Chicken Cashew Nut and broccoli Stir Fry : Close up

Close up

Chicken Cashew Nut and broccoli Stir Fry : Last shot

Last shot - vibrant colours, chilli heat and lovely oriental flavours




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