Stir-fried chicken with roasted cashews, garlic, ginger, dried chilli and mangetout in light soy and oyster sauce, served over jasmine rice cooked ahead.
400g
3tbsp
1tsp
3clove
4piece
2tbsp
1tsp
60ml
3tbsp
80g
20g
0.5tsp
1piece
100g
300g| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 400g | — | — | |
| 2 | | 3tbsp | — | — | |
| 3 | | 1tsp | — | — | |
| 4 | | 3clove | — | — | |
| 5 | | 4piece | — | — | |
| 6 | | 2tbsp | — | — | |
| 7 | | 1tsp | — | — | |
| 8 | | 60ml | — | — | |
| 9 | | 3tbsp | — | — | |
| 10 | | 80g | — | — | |
| 11 | | 20g | — | — | |
| 12 | | 0.5tsp | — | — | |
| 13 | | 1piece | — | — | |
| 14 | | 100g | — | — | |
| 15 | | 300g | — | — |
Slice the chicken breast into thin, even strips across the grain.
Chicken breast · 400 g
Transfer the sliced chicken breast into the mixing bowl.
Pour the light soy sauce over the sliced chicken breast in the mixing bowl.
Light soy sauce · 1 tbspAdd the cornflour to the sliced chicken breast and light soy sauce in the mixing bowl.
Cornflour · 1 tspToss the sliced chicken breast, light soy sauce and cornflour together until the chicken is evenly coated.
Set the bowl aside and leave the chicken to marinate for at least 10 minutes.
Crush each garlic clove lightly with the flat of the knife and slip off the skins.
Garlic clove · 3 cloveSlice the peeled garlic cloves thinly.
Move the sliced garlic cloves into a small bowl to keep them aside.
Strip away any tough or discoloured outer layer from each spring onion.
Spring onions · 4 pieceSlice the spring onions on the diagonal into thin pieces.
Move the sliced spring onions into a second small bowl to keep them aside.
Measure the light soy sauce into a small bowl for the sauce.
Light soy sauce · 2 tbspAdd the oyster sauce to the light soy sauce in the bowl.
Oyster sauce · 2 tbspAdd the sesame oil to the light soy sauce and oyster sauce in the bowl.
Sesame oil · 1 tspPour the chicken stock into the light soy sauce, oyster sauce and sesame oil in the bowl.
Chicken stock · 60 mlStir all the sauce ingredients together until well combined.
Pour the groundnut oil into the wok and heat over a high flame until shimmering.
Groundnut oil · 1 tbsp
Tip the cashews into the hot oil in the wok.
Cashews · 80 gStir-fry the cashews in the hot oil, tossing constantly, until golden and fragrant.
Tip the cashews and oil out of the wok into a bowl and set aside.
Add another tablespoon of groundnut oil to the wok and let it heat over a high flame.
Groundnut oil · 1 tbspAdd the marinated chicken breast to the hot oil in the wok.
Stir-fry the chicken with the wooden spoon, tossing and turning constantly, until lightly coloured and the thickest piece reads 74 °C on a thermometer.
Lift the stir-fried chicken out of the wok into a clean bowl and set aside.
Add the remaining tablespoon of groundnut oil to the wok and heat over a high flame.
Groundnut oil · 1 tbspHold the fresh ginger under cold running water and rinse it clean.
Fresh ginger · 20 g
Scrape the skin from the rinsed ginger using a peeler or the edge of a spoon.
Slice the peeled ginger into fine matchstick strips.
Add the ginger matchsticks to the hot oil in the wok.
Add the sliced garlic cloves to the ginger matchsticks and the hot oil in the wok.
Add the dried chilli flakes to the sliced garlic clove and sliced fresh ginger mixture in the wok.
Chilli flakes · 0.5 tspAdd the sliced spring onions to the sliced garlic clove and sliced fresh ginger mixture and dried chilli flakes in the wok.
Stir-fry the spring onions, ginger, garlic and chilli together, tossing constantly, until fragrant.
Rinse the red pepper under cold running water.
Red pepper · 1 pieceLift the rinsed red pepper out of the colander onto the chopping board.
Halve, deseed and slice the rinsed red pepper into thin strips.
Add the sliced red pepper to the spring onions and fresh ginger in the wok.
Tip the mangetout into a colander and rinse under cold running water.
Mangetout · 100 gTrim the tops and tails from the rinsed mangetout.
Add the trimmed mangetout to the vegetables in the wok.
Stir-fry the aromatics, mangetout and red pepper together over a high heat, tossing constantly, until the vegetables are just tender.
Add the reserved cooked chicken to the vegetables in the wok.
Pour the mixed stir-fry sauce over the chicken and vegetables in the wok.
Toss the chicken, vegetables and sauce together over a high heat until everything is well coated and the sauce has reduced slightly.
Add the reserved toasted cashews to the chicken stir-fry in the wok.
Toss the spring onions, cashews and chicken together briefly to combine everything.
Spoon the cooked jasmine rice onto the plate.
Cooked jasmine rice · 300 g
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 400 g | | Slice the chicken breast into thin, even strips across the grain.⏱ 2 minResultSliced chicken breast |
| 2 | Sliced chicken breaststep 1 | | Transfer the sliced chicken breast into the mixing bowl.⏱ 15sResultSliced chicken breast |
| 3 | 1 tbsp | | Pour the light soy sauce over the sliced chicken breast in the mixing bowl.⏱ 15sResultSliced chicken breast and light soy sauce |
| 4 | 1 tsp | | Add the cornflour to the sliced chicken breast and light soy sauce in the mixing bowl.⏱ 15sResultSliced chicken breast and light soy sauce and cornflour |
| 5 | — | | Toss the sliced chicken breast, light soy sauce and cornflour together until the chicken is evenly coated.⏱ 1 minResultTossed chicken breast |
| 6 | — | | Set the bowl aside and leave the chicken to marinate for at least 10 minutes.⏱ 10 minResultMarinated chicken breastused in step 23 |
| 7 | 3 clove | | Crush each garlic clove lightly with the flat of the knife and slip off the skins.⏱ 1 minResultPeeled garlic cloves |
| 8 | Peeled garlic clovesstep 7 | | Slice the peeled garlic cloves thinly.⏱ 1 minResultSliced garlic |
| 9 | Sliced garlicstep 8 | | Move the sliced garlic cloves into a small bowl to keep them aside.⏱ 10sResultSliced garlicused in step 31 |
| 10 | 4 piece | | Strip away any tough or discoloured outer layer from each spring onion.⏱ 30sResultPeeled spring onions |
| 11 | Peeled spring onionsstep 10 | | Slice the spring onions on the diagonal into thin pieces.⏱ 1 minResultSliced spring onions |
| 12 | Sliced spring onionsstep 11 | | Move the sliced spring onions into a second small bowl to keep them aside.⏱ 10sResultSliced spring onionsused in step 33 |
| 13 | 2 tbsp | | Measure the light soy sauce into a small bowl for the sauce.⏱ 15sResultLight soy sauce |
| 14 | 2 tbsp | | Add the oyster sauce to the light soy sauce in the bowl.⏱ 15sResultLight soy sauce and oyster sauce |
| 15 | 1 tsp | | Add the sesame oil to the light soy sauce and oyster sauce in the bowl.⏱ 15sResultLight soy sauce and oyster sauce and sesame oil |
| 16 | 60 ml | | Pour the chicken stock into the light soy sauce, oyster sauce and sesame oil in the bowl.⏱ 15sResultChicken stock mixture |
| 17 | — | | Stir all the sauce ingredients together until well combined.⏱ 1 minResultMixed stir-fry sauceused in step 44 |
| 18 | 1 tbsp | | Pour the groundnut oil into the wok and heat over a high flame until shimmering.⏱ 2 minResultGroundnut oil |
| 19 | 80 g | | Tip the cashews into the hot oil in the wok.⏱ 10sResultGroundnut oil and cashews |
| 20 | — | | Stir-fry the cashews in the hot oil, tossing constantly, until golden and fragrant.⏱ 2 minResultStir-fried cashews |
| 21 | Stir-fried cashewsstep 20 | | Tip the cashews and oil out of the wok into a bowl and set aside.⏱ 30sResultStir-fried cashewsused in step 46 |
| 22 | 1 tbsp | | Add another tablespoon of groundnut oil to the wok and let it heat over a high flame.⏱ 15sResultGroundnut oil |
| 23 | Marinated chicken breaststep 6 | | Add the marinated chicken breast to the hot oil in the wok.⏱ 15sResultGroundnut oil and marinated chicken breast |
| 24 | — | | Stir-fry the chicken with the wooden spoon, tossing and turning constantly, until lightly coloured and the thickest piece reads 74 °C on a thermometer.⏱ 4 minResultStir-fried chicken breast |
| 25 | Stir-fried chicken breaststep 24 | | Lift the stir-fried chicken out of the wok into a clean bowl and set aside.⏱ 30sResultStir-fried chicken breastused in step 43 |
| 26 | 1 tbsp | | Add the remaining tablespoon of groundnut oil to the wok and heat over a high flame.⏱ 15sResultGroundnut oil |
| 27 | 20 g | | Hold the fresh ginger under cold running water and rinse it clean.⏱ 30sResultRinsed ginger |
| 28 | — | | Scrape the skin from the rinsed ginger using a peeler or the edge of a spoon.⏱ 1 minResultPeeled ginger |
| 29 | — | | Slice the peeled ginger into fine matchstick strips.⏱ 1 minResultSliced Ginger |
| 30 | Sliced Gingerstep 29 | | Add the ginger matchsticks to the hot oil in the wok.⏱ 15sResultSliced ginger and groundnut oil |
| 31 | Sliced garlicstep 9 | | Add the sliced garlic cloves to the ginger matchsticks and the hot oil in the wok.⏱ 15sResultSliced garlic and sliced ginger and groundnut oil |
| 32 | 0.5 tsp | | Add the dried chilli flakes to the sliced garlic clove and sliced fresh ginger mixture in the wok.⏱ 15sResultSliced garlic and sliced ginger mixture |
| 33 | Sliced spring onionsstep 12 | | Add the sliced spring onions to the sliced garlic clove and sliced fresh ginger mixture and dried chilli flakes in the wok.⏱ 15sResultSliced spring onion and sliced garlic mixture |
| 34 | — | | Stir-fry the spring onions, ginger, garlic and chilli together, tossing constantly, until fragrant.⏱ 1 minResultStir-fried aromatics |
| 35 | 1 piece | | Rinse the red pepper under cold running water.⏱ 30sResultRinsed Red Pepper |
| 36 | — | | Lift the rinsed red pepper out of the colander onto the chopping board.⏱ 10sResultRed Pepper Ready To Slice |
| 37 | — | | Halve, deseed and slice the rinsed red pepper into thin strips.⏱ 1 minResultSliced red pepper |
| 38 | Sliced red pepperstep 37 | | Add the sliced red pepper to the spring onions and fresh ginger in the wok.⏱ 15sResultSliced red pepper and stir-fried aromatics |
| 39 | 100 g | | Tip the mangetout into a colander and rinse under cold running water.⏱ 30sResultRinsed mangetout |
| 40 | — | | Trim the tops and tails from the rinsed mangetout.⏱ 1 minResultTrimmed mangetout |
| 41 | Trimmed mangetoutstep 40 | | Add the trimmed mangetout to the vegetables in the wok.⏱ 15sResultTrimmed mangetout and sliced red pepper and stir-fried aromatics |
| 42 | — | | Stir-fry the aromatics, mangetout and red pepper together over a high heat, tossing constantly, until the vegetables are just tender.⏱ 2 minResultStir-fried vegetables |
| 43 | Stir-fried chicken breaststep 25 | | Add the reserved cooked chicken to the vegetables in the wok.⏱ 15sResultStir-fried vegetables and reserved cooked chicken |
| 44 | Mixed stir-fry saucestep 17 | | Pour the mixed stir-fry sauce over the chicken and vegetables in the wok.⏱ 15sResultStir-fried vegetables and reserved cooked chicken and mixed stir-fry sauce |
| 45 | — | | Toss the chicken, vegetables and sauce together over a high heat until everything is well coated and the sauce has reduced slightly.⏱ 2 minResultSauced chicken breast |
| 46 | Stir-fried cashewsstep 21 | | Add the reserved toasted cashews to the chicken stir-fry in the wok.⏱ 15sResultSauced chicken breast and reserved stir-fried cashews |
| 47 | — | | Toss the spring onions, cashews and chicken together briefly to combine everything.⏱ 30sResultFinished stir-fryused in step 49 |
| 48 | 300 g | | Spoon the cooked jasmine rice onto the plate.⏱ 15sResultCooked jasmine rice |
| Total Time | 34 min | ||
| Nutrient | per serving |
|---|---|
| 972kcal | |
| 63g | |
| 47g | |
| 8g | |
| 75g | |
| 9g | |
| 5g | |
| 2,249mg |
Stir-fried chicken with roasted cashews, garlic, ginger, dried chilli and mangetout in light soy and oyster sauce, served over jasmine rice cooked ahead.
What you’ll doYou will marinate sliced chicken in soy sauce and cornflour, then prepare all aromatics, vegetables and sauce before any heat is applied. The wok runs at high heat throughout: cashews are toasted first and set aside, the chicken is seared in batches and rested, and finally the aromatics and vegetables are cooked before everything is reunited with the sauce and the cashews. The whole assembly moves quickly once the wok is hot, so having every component prepped and within reach before you start cooking is essential.
