Chicken Stir-Fry with Broccoli and Cashew Nuts
Agnieszka Weiner
Stir fry with chicken, broccoli, carrots and cashew nuts.
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Main Course
Cuisine Chinese
Servings 4 people
Calories 404 kcal
- 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
Keyword chicken stir-fry, chicken stir-fry with broccoli, stir-fry with broccoli