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Roast Chicken and Cashew Stirfry

Brief Description: A fantastic quick stir fry full of flavour and crunch
Chef: Ian Henderson
Difficulty: Easy
Time to Prepare: 30 Minutes
Serves: 4

1 Hot Roast Chicken – Torn into pieces 1 tbsp finely cut garlic
1 cup sliced capsicum 1 tbsp grated fresh ginger
1 cup snow peas 2 tbsp sesame oil
1 cup broccoli 2 tbsp Lirah Caramelised Lemongrass Balsamic
1 cup sliced (length ways) carrot 2 tbsp Lirah Caramelised Ginger Balsamic
1 cup roasted cashews Steamed rice to serve

Method

  • Heat 1 tbsp of sesame oil in large wok, and add grated ginger and chopped garlic. Fry until fragrant. Add vegetables and sauté until just cooked.
  • Add chicken pieces to vegetables and cook through.
  • Stir through remaining sesame oil, Lirah caramelised Lemongrass and Ginger Balsamic.
  • Toss through roasted cashews.
  • Serve on a bed of steamed rice.

Variations

  • Serve on coconut rice for a little extra flavour.
  • Use whatever combination of vegetables you like.