Chicken cashew and broccoli

Instructions

Stir fry:

• 450g chicken breasts, cut into bite-sized pieces
• 2 Tbsp of cooking oil of your choice
• 4 cups of broccoli (approximately 400g), cut into bite-sized pieces
• 2 spring onions (or a few more), sliced (can also used a small brown onion)
• 1 cup of toasted cashew nuts
• 4 cloves of garlic, minced or finely diced
• 1 Tbsp freshly grated ginger
• Toasted sesame seeds (for serving)

Sauce:

• ½ cup chicken stock
• 2 Tbsp oyster sauce
• 3 Tbsp soy sauce
• 1 Tbsp honey
• ¼ tsp cracked black pepper
• 1 Tbsp cornstarch

Instructions

1. Start with the sauce: whisk all ingredients together in a small bowl and set aside.
2. Pre-cook the broccoli in the microwave until just on the edge of tender (it'll be in the pan for a few more minutes).
3. Heat 1 Tbsp of the oil in a large frying pan to a high heat. Season the chicken with salt and pepper and then add to the hot pan, tossing every now and then until golden brown and cooked through.
4. Turn the heat down to medium and add the rest of the oil followed by the onion, cooking until slightly translucent. Add the cashews, garlic and ginger and cook for 1-2 minutes, then add the broccoli.
5. Add the sauce and cook until the sauce has thickened slightly and everything is combined.
6. Serve with rice or noodles.

Serves 4.

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