Feeds 4 - 6
Ingredients
Stir Fry
1kg Chicken Thighs
1 Head of Broccoli
1/4 - 1/2 a Cauliflower
1 Capsicum
1/2 cup Cashews
Handful of Snow Peas
3 Spring Onions
1/2 Brown Onion
1/2 Garlic Clove
1 Dried Chilli
Coriander (Optional)
Corn Flour
Oil
Salt
Sauce
2 Tbsp Chilli Jam (Ayam Brand)
3 Tbsp Light Soy
3 Tbsp Oyster Sauce
1 Tbsp Sugar
Method
Dice your chicken and add it to a bowl with a sprinkle of salt and about a tablespoon of corn flour, mix till it's all coated.
Cut all your vegetables into bite size pieces except the snow peas, I prefer to keep them whole.
Finely chop the spring onions, garlic and coriander. We will use about 2 of the spring onions while cooking and then the last one to mix through at the end.
Snap your dried chilli into a few pieces.
Place all the prepared ingredients separately on a large tray.
Mix all your sauces in a small jug or bowl and give it a stir.
Heat your wok and drizzle in a little bit of oil. Add in your cashews and cook them for a few minutes, keep moving them around so they don't burn but become fragrant and toasty. Remove them and place them in a bowl.
Do the same with the chilli and then add it to the same bowl.
Heat your wok again, you want to see it smoking, then pour in a good amount of oil to coat the bottom of the wok and add in your chicken.
Give the chicken a stir and then spread it out and leave it for a minute so you give it a chance to brown.
Once you have gotten some colour on all sides add in your garlic, keep moving it around so it doesn't burn.
Next add in the broccoli, cauliflower and some of the spring onions and coriander. Keep moving it around.
After about 2 minutes you can add in the capsicum, onion, dried chilli, cashews and a little more of the spring onion and the sauce. Give everything a mix.
Now it's up to you to decide whether you want a wetter sauce or not. I added in 1/2 a cup of water to mine - I would recommend you do it too.
Let the sauce come to boil, add in the snow peas and give everything a final mix.
Garnish with spring onion and coriander.
Serve with steamed rice.
Enjoy x
My Tip: To make the perfect rice I use 1 part rice to 1.5 parts water (even a little bit less). The beauty of this is you don't need a scale or a measuring cup, just an ordinary cup! Once you've made it a few times you'll eventually find that perfect sized tea cup that helps take the thinking away each time you make it.
Add your rice, a sprinkle of salt and water to a pot, give it a stir and cover with a lid. Let it come to a boil then turn it on low and cook it for about 10-12 minutes or until the water has all been absorbed. It's best to use a glass lid so you can see what's happening in the pot but you can just lift the lid if you don't, it wont ruin it.
Let it sit for a few minutes and then use a fork to fluff it up.
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