Chicken Stir-Fry With Cashews and Chili |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Chicken stir-fry with cashews and chili is a quick and easy recipe that bursts with flavour. A stir-fry is not so speedy if you have to chop up heaps of vegetables, so we've just gone for onions, chilies and peppers to give the chicken some real oomph. Ingredients:
7 ounces dried egg noodles |
2 tablespoons peanut oil |
2 small onions, thinly sliced |
2 red chilies, deseeded and finely chopped |
1 red pepper, cored and sliced |
3 boneless skinless chicken breasts, sliced |
4 ounces cashew nuts, roasted |
2 tablespoons thai fish sauce |
2 tablespoons soy sauce |
2 tablespoons lemon juice |
1 tablespoon cilantro, chopped |
Directions:
1. Place the egg noodles in a large saucepan of boiling water and cook for 3 minutes until tender. Drain, run under cold water and set aside.
2. Heat a large frying pan or a wok until hot, then add the groundnut oil, onions, chilies and red pepper and stir-fry for 3 to 4 minutes. Remove from the pan and set aside.
3. Place the chicken in the pan and cook for 4 minutes or until cooked through and golden.
4. Add the nuts, Thai fish sauce, soy sauce, lemon juice, onion mixture and noodles to the pan.
5. Stir thoroughly and cook for 4 minutes or until heated through, stirring continually. Stir in the cilantro and serve immediately.
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