Serves 10
40 min
Broccoli, Chicken & Cashew Nut Stir Fry
Recipe GLPR25e584b9562c15
A vibrant Chinese-inspired stir fry combining tender chicken breast with crisp broccoli florets, mangetout, and red peppers, all tossed with roasted cashews in a glossy orange-soy sauce. Quick, nutritious, and full of contrasting textures.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
1 tablespoon soy sauce
2 teaspoons seasoned rice vinegar
Juice of 1 small orange
1 teaspoon dark muscovado sugar
2 teaspoons cornflour
2 tablespoons stir-fry oil or vegetable oil
385 grams unsalted roasted cashew nuts
1 medium onion, thinly sliced
1 large skinless boneless chicken breast fillet, cut into bite-sized chunks
250 grams broccoli florets
150 grams mangetout, halved lengthwise
1 red bell pepper, seeded and thinly sliced
Directions
In a small bowl or jug, combine the soy sauce, rice vinegar, orange juice, muscovado sugar, and cornflour. Whisk well to dissolve the sugar and ensure the cornflour is fully blended. Set the sauce mixture aside.
Heat the oil in a large wok or high-sided skillet over medium-high heat. Once hot, add the cashew nuts and toast for about 1 minute, stirring frequently, until they turn golden brown and fragrant. Transfer the roasted cashews immediately to a plate lined with paper towels to drain and cool. Leave the oil in the wok.
In the same wok with the remaining hot oil, add the sliced onion and cook over high heat for 3 to 5 minutes, stirring occasionally, until the onion becomes softened and develops light golden-brown edges. Transfer the cooked onion to the plate with the cashews.
Add the chicken breast chunks to the wok and stir-fry over high heat for 3 to 4 minutes, stirring constantly, until the chicken is mostly cooked through and no longer pink in the center (internal temperature should reach 165°F / 74°C).
Add the broccoli florets, mangetout, and red pepper slices to the wok. Stir-fry for 4 to 5 minutes over high heat, tossing frequently, until the vegetables are heated through but still retain a slight crunch.
Re-stir the reserved sauce mixture to recombine (the cornflour may have settled), then pour it into the wok. Stir constantly for 1 to 2 minutes until the sauce thickens, becomes glossy, and coats all the ingredients.
Return the reserved cashews and cooked onion to the wok and toss everything together for 30 seconds to combine. Divide among warm serving plates and serve immediately.
