Stir-fries are so easy to make once you have all the ingredients ready. This one combines chicken, broccoli, cashew nuts and oyster sauce.
Chicken Stir-Fry with Broccoli and Cashew Nuts – 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
Stir fry with chicken, broccoli, carrots and cashew nuts.
- 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
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.
Serving: 1portionCalories: 404kcalCarbohydrates: 19gProtein: 34gFat: 22gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 81mgSodium: 478mgPotassium: 955mgFiber: 3gSugar: 5gVitamin A: 3346IUVitamin C: 61mgCalcium: 68mgIron: 3mg