Recipe: 15-minute chicken, broccoli and cashew stir-fry
How to Make:
- Cook the noodles following packet directions. Drain well.
- Meanwhile, heat the oil in a wok or large frying pan over high heat. Stir-fry the chicken, in 2 batches, for 2 mins or until golden brown and cooked through, transferring to a plate between batches.
- Combine the chicken, onion, garlic, ginger and broccoli florets and stems in the wok or pan. Stir-fry for 4 mins or until broccoli is tender.
- Add the oyster sauce with 1/4 cup (60ml) water and cashews. Stir-fry for 2 mins or until heated through.
- Divide noodles and stir-fry among serving bowls. Serve immediately.
Time for preparing:
10 min.
Servings:
4
Ingredients:
- 450g pkt hokkien noodles
- 1 tablespoon peanut oil
- 500g Coles RSPCA Approved Australian Chicken Thigh Fillets, thinly sliced
- 1 large red onion, cut into wedges
- 2 teaspoons minced garlic
- 2 teaspoons crushed ginger
- 1 head broccoli, cut into florets, stem halved lengthways and thinly sliced
- 1/3 cup (80ml) oyster sauce
- 1/2 cup (75g) unsalted cashews, toasted
