Cashew and Chicken Stir-fry

    Cashew and Chicken Stir-fry

    76saves
    24min


    6 people made this

    About this recipe: Chicken, nuts and apricots flavoured with tangy fresh basil make a refreshing summer-style stir-fry. Serve with rice noodles or fluffy white rice for a healthy meal in moments. Delicious!

    Ingredients
    Serves: 4 

    • 2 tbsp olive oil
    • 500g skinless chicken breast fillets, cut into strips
    • 50g cashew nuts
    • 1 large yellow pepper, sliced
    • 4 celery sticks, thinly sliced
    • 4 spring onions, sliced
    • 2 courgettes, halved lengthways and thinly sliced
    • 50g ready-to-eat dried apricots, sliced
    • 4 tbsp dry sherry
    • grated zest and juice of 1 lime
    • 1 tsp toasted sesame oil
    • 1/2 Chinese cabbage, finely shredded
    • 25g fresh basil leaves

    Method
    Prep:15min  ›  Cook:9min  ›  Ready in:24min 

    1. Stir-fry the chicken and nuts: Heat a large frying pan, skillet or wok with the olive oil. Add the chicken and cashew nuts, and stir-fry for 2-3 minutes or until the chicken strips are cooked and the nuts are lightly browned.
    2. Stir-fry the vegetables: Add the pepper, celery and spring onions, and stir-fry for 1-2 minutes to soften the vegetables slightly. Stir in the sliced courgettes and apricots, and stir-fry for 1-2 minutes. The vegetables should be lightly cooked but still crisp.
    3. Add the flavourings: Add the sherry, lime zest and juice to the vegetables, then the sesame oil. Season and boil, stirring, for 30-60 seconds to cook off the alcohol and coat all the ingredients. Finally, add the Chinese cabbage and basil, and mix briskly. Remove from the heat and serve immediately.

    …speed it up

    *Buy ingredients such as chicken and dried apricots ready chopped, to save cutting them up (and reduce the washing-up). *There is a wide variety of prepared stir-fry vegetables, sold individually, in multi-vegetable packs or in prepared mixes, fresh or frozen, which can be used instead of the pepper, courgette, celery and spring onions. Check portion sizes on the pack – allow about 500g prepared vegetables for four people.

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    Reviews (4)

    2

    it was good but I found the sauce, or lack of sauce disapointing. I added some Oyster sauve that I luckily had on hand and it was perfect! I will make it again and again, but always with a few tablespoons oyster sauce as my last step. - 01 Oct 2011

    GaryDymock
    0

    Threw away the first batch of cashews - those little suckers really burn quickly. My SO needs GF and is allergic to the stuff they put in dried apricots - so I subbed Prunes and we hate courgettes so I subbed Red Pepper - also used left over Roast Chicken from Sunday and Lemon cos I forgot the lime and Sake' cos I forgot the Sherry. That said, Summer marvel. Really fresh-tasting on the pallette and SO has had me email her the recipe. It's a keeper she says! Only middle-easy on account of a fair bit of prep - not really that taxing just not what I would call 'Easy'. Bon Appe'tit - 11 Mar 2013

    by
    0

    Took shortcuts. I used pre-cooked and sliced , frozen chicken breast and it worked really well - 31 Aug 2009

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