Chicken Stir-Fry with Broccoli and Cashew Nuts –Â Introduction to Chinese Cuisine
Chicken Stir-Fry with Broccoli is an important dish for my family because it introduced my daughters to Chinese (or at least Chinese style) cuisine and stir-fries.
The girls used to be very picky eaters, and there was a very narrow variety of products they would be happy to eat. But – like the majority of mothers – I tried to introduce them to new ingredients slowly.
When finally they seemed to be ready, I made this stir-fry, and they loved it.
(OK, I have to confess that I still had to pick out carrots from one of the portions. BUT at least my daughter didn’t mind that the carrots touched other ingredients, so it was a great success after all!).
The only complaint was about the number of cashews. So, from then on, I always added more of them.
When I cook this dish nowadays, I add slightly more oyster sauce to it to give a more distinct flavour.
So if you cook for older children or adults, put 3 tablespoons of oyster sauce instead of the 2 mentioned in the recipe below.
Chicken Stir-Fry with Broccoli and Cashew Nuts
Ingredients
- 2 tbsp wok oil
- 500 g chicken breasts (or thigh fillets) skinless, cut into bite-size pieces
- 1 clove garlic crushed,
- 1 leek (approx. 200 g) thinly sliced
- 1-2 carrots (approx. 150 g) cut into julienne (matchsticks) strips
- 250 g broccoli cut into small florets,
- 1 tsp cornflour
- 125 ml chicken stock
- 2 tbsp oyster sauce
- 100 g cashew nuts roasted and unsalted
Instructions
- Heat 1 tbsp of the oil in a wok.
- Add the chicken in 2-3 batches, stir-fry till cooked through and golden; put aside on a plate.
- Heat the rest of the oil in a wok, add the garlic, leek, carrots and broccoli; stir fry until the vegetables are cooked through but still crunchy; add the chicken.
- Dissolve the cornflour in the stock, add to the wok together with the oyster sauce and cashews and cook till the sauce thickens.
- Serve with cooked rice.
Nutrition
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