Cashew Chicken With Capsicums

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12 Ingredients

Number of servings

Sauce

1tablespoons Chinese rice wine
1teaspoons sesame oil
2tablespoons light soy sauce
1/2teaspoons cornflour
4tablespoons water

2tablespoons peanut oil (to serve)
625grams boneless skinless chicken breasts, cut into 2.5cm pieces (to serve)
50grams cashew nuts (to serve)
2 red capsicum, cored, deseeded and cut into large pieces
2 cloves garlic, chopped
6 spring onions, halved widthways and lengthways
1 pinch salt

Nutrition per serving

21% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 3

Combine all the ingredients for the sauce and set the mixture aside.

Step 2 of 3

Heat 1 tablespoon of the groundnut oil in a wok over a high heat until the oil starts to shimmer. Season the chicken with salt and tip half of it into the wok. Stir-fry for 2-3 minutes, until golden, then remove the chicken using a slotted spoon and set aside. Heat the remaining oil and stir-fry the rest of the chicken in the same way. Remove and set aside.

Step 3 of 3

Add the cashews and red capsicums to the wok and stir-fry for 1 minute. Add the garlic and spring onions and cook, stirring, for a further minute. Return the chicken to the wok and pour in the sauce. Cook for 3-4 minutes until the chicken is cooked through and the capsicum is tender.