Serves 8
27 min
Spicy Chicken & Vegetable Stir-Fry
Recipe GLPRc888bc4aa14c2c
A vibrant and quick stir-fry featuring tender sliced chicken breast combined with fresh green vegetables, red chilli heat, and a savory oyster and soy sauce base. Finished with toasted cashews and spring onions for added crunch and flavor. Perfect for a healthy weeknight dinner.
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Ingredients
400 g Mixed green vegetables
1 tbsp Sunflower oil
4 breasts Skinless chicken breasts, sliced
1 Red chilli, deseeded and sliced
120 g Stir-fry oyster sauce
1 tbsp Soy sauce
25 g Toasted cashews
1 bunch Spring onions, sliced
Directions
Fill a large pot with water, add a pinch of salt, and bring to a rolling boil over high heat. Add the mixed green vegetables and cook for exactly 2 minutes. Drain in a colander and set aside.
Pour the sunflower oil into a large wok or frying pan and heat over high heat until shimmering. Add the sliced chicken breast and stir-fry for approximately 4 minutes, stirring frequently, until the chicken is mostly cooked through but not yet fully done (chicken should reach an internal temperature of 165°F).
Add the drained green vegetables, sliced red chilli, oyster sauce, and soy sauce to the pan with the chicken. Stir everything together and cook for 2-3 minutes, stirring constantly, until the chicken is completely cooked through (165°F internal temperature) and all ingredients are heated through.
Remove from heat and fold in the toasted cashews and sliced spring onions. Toss to combine and serve immediately.
