Springtime Chicken and Cashew Stir Fry

Prep Time: 15 Minutes

Cook Time: 15 Minutes

Ready In: 30 Minutes

Servings: 4

A nice easy to make fresh crunchy stir fry to have in the spring or when fresh asparagus is available.

Ingredients:

80 g raw cashew nuts

2 teaspoons peanut oil or 2 teaspoons olive oil or 2 teaspoons rice bran oil

3 boneless skinless chicken breasts (single, or equivalent in tenderloins, thinly sliced or cut into bite sized pieces)

125 g baby corn (halved lengthwise, i use canned)

1 bunch fresh asparagus (woody ends removed and then stalks cut into thirds)

1 red pepper (seeds removed and cut into thin strips)

3 crushed garlic cloves (i sometimes use 1tsp minced from a jar)

1 tablespoon grated fresh ginger (or use from a jar)

150 g snow peas (halved) (optional)

1/4 cup sweet plum sauce (i use delmaine in nz)

1/4 cup sweet chili sauce (i use watties in nz)

1/3 cup fresh coriander leaves (or use parsley)

steamed rice, to serve

Directions:

1. Heat a pan or wok over medium heat and stir fry the cashews until golden.
2. Remove to a plate.
3. Heat half the oil in pan or wok over high heat and add half the chicken pieces and stir fry until golden brown & cooked. Remove to a plate and repeat with the remaining chicken in the same pan.
4. Heat the remaining oil over med high heat and add the corn, asparagus, red pepper, snow peas, garlic & ginger.
5. Stir fry for a few minutes until tender.
6. Return chicken to the pan and add in the plum & chilli sauces.
7. Stir fry for another few minutes until heated through.
8. Serve on top of steamed rice and top with the chopped coriander or parsley.
9. Enjoy :).

By RecipeOfHealth.com