Chicken and cashew stir-fry

Recipe from: 2/1/2000 12:00:00 AM
Ingredients 10
Servings 4
Time

Ingredients

  • 30
    ml
    oil
  • 1
    clove garlic, crushed
  • 10
    cm
    piece of fresh ginger, peeled and thinly sliced
  • 3
    chicken breast fillets, sliced
  • 4
    spring onions, sliced
  • 200
    g
    fresh asparagus spears
  • 250
    g
    fresh button mushrooms, sliced
  • 30
    ml
    soy sauce
  • 65
    ml
    water
  • 80
    ml
    slivered almonds, roasted
 

Method

 
1. Heat a wok or large frying pan over high heat, add oil and swirl to coat. Add garlic, ginger and chicken and stir-fry for 1 to 2 minutes, or until the chicken changes colour. 2. Add spring onions, asparagus (cut into 1 cm pieces) and mushrooms, and cook for 2 minutes. Stir in soy sauce and water, cover and simmer for 2 minutes, or until chicken is tender but vegetables are still crisp. 3. Sprinkle nuts over the top and serve with steamed wild rice.
 

Read more on: poultry  |  shallow-fry
 

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