Sweet Chilli Chicken and Cashew Stirfry
Deliciously sticky and slightly sweet, this crowd-pleasing stir-fry is full of crunch and flavour and is sure to find its way into your weeknight repertoire.
Recipe
1
Cook Rice
Place the rice and 1 ¼ cups (310ml) cold water in a saucepan over high heat. Bring to the boil then cover with a tight-fitting lid and reduce heat to low. Cook for 15 minutes then remove rice from heat and set aside.
2
Chop Vegetables
Roughly chop snow peas into thirds. Cut spring onion into 5cm lengths. Cut bok choy into bite-sized pieces.
3
Cook Chicken
Cut chicken thighs into thirds and toss them with cornflour. Heat oil in a wok or large frypan over medium-high heat. Season chicken with salt flakes and add to wok. Cook, turning chicken pieces over, for 8-10 minutes or until golden and crisp all over.
4
Add Sauces
Add sweet chilli sauce, sesame oil and soy sauce to the wok and turn the chicken pieces over until completely coated and saucey.
5
Add Vegetables
Add snow peas, spring onions and bok choy and cook, tossing to coat everything well in the sauce, for 2-3 minutes or until cooked through. Don’t overcook the vegetables here, you want them to be green and a little crisp.
6
Plate Up
In the last minute of cooking, add cashews to the pan. Divide rice between serving bowls and top with the chilli chicken cashew stir-fry.