I’m always looking for quick and easy mid week recipes that I then adapt based on what’s in our fridge and growing in our garden. We still have lots of bell peppers in the garden and had received wonderfully fresh bok choy and green beans from Fresh Harvest www.freshharvestga.com in our basket this week. So here is my latest version of a nutty chicken stir fry with veggies. It was on the table in less than 30 minutes and gobbled up much quicker than that.
Chicken and cashew stir fry with vegetable medley (serves 4)
2 tbsp vegetable oil
a large handful of unsalted cashew nuts
1 red onion, thinly sliced
2 boneless, skinless chicken breasts, cut into bite sized pieces
1 small head of broccoli, divided up into florets
a large hand full of green beans, trimmed and halved
1 green bell pepper, thinly sliced
2 baby bok choy, leaves trimmed and thickly sliced
2 tbsp soy sauce
4 tbsp rice vinegar
1 tbsp brown sugar
1 cup (250ml) 100% orange juice
1 tbsp corn flour
a pinch of red pepper flakes
Heat the oil in a wok or large pan over medium heat, add the cashews and cook for few minutes or until brown. Remove from the pan and set aside on a kitchen paper towel to drain. Next, turn the heat on high and cook the onions until browned. Remove and add to the cashews. Now, stir fry the chicken for a few minutes, then add the broccoli, green beans, bell pepper and bok choy and continue to cook until the chicken is cooked through and the vegetables are tender, but still crunchy. In the meantime, mix the soy sauce, rice vinegar, sugar, orange juice, corn flour and red pepper flakes in a small jug and add to the pan. Stir fry for a few minutes until the sauce thickens. Stir in the onions and cashews and serve.
