|600 grams||Chicken breast fillets; cut into 2 cm pieces|
|3/4 teaspoon||Sesame Oil|
|1 1/2 tablespoons||Soy sauce|
|2 tablespoons||Peanut oil|
|1 large||Capsicum; de-seeded, coarsely chopped|
|5 green||Shallots; ends trimmed, cut into 5cm lengths|
|80 ml||Chicken Stock|
|55 grams||Cashew nuts; salted|
|Rice; steamed, to serve|
|1||Combine the chicken, cornflour, sesame oil and 1 tbs of the soy sauce in a medium bowl.|
|2||Heat 3 tsp of the peanut oil in a wok over high heat until just smoking. Add the capsicum and green shallot and stir-fry for 1-2 minutes or until tender. Transfer to a heatproof bowl.|
|3||Heat 3 tsp of remaining peanut oil in the wok over high heat. Add half the chicken mixture and stir-fry for 2-3 minutes or until brown. Transfer to a heatproof bowl. Repeat with the remaining oil and chicken mixture, reheating wok between batches.|
|4||Return chicken mixture to the wok. Add the stock and the remaining soy sauce and cook until mixture boils. Return the capsicum mixture to the wok and stir-fry until heated through. Remove from heat. Add the cashews and toss to combine.|
|5||Spoon the rice among serving bowls. Top with chicken & cashew stir-fry and serve with lime wedges, if desired.|
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