Cashew chicken and vegetable stirfry
Servings
4
Servings
4
Ingredients
  • 1cup brown riceuncooked
  • 2 large carrotssliced
  • 1cup green beanssliced
  • 1cup broccolichopped
  • 1 capsicumsliced
  • 1bunch asparagussliced
  • 2 spring onionssliced
  • 500grams chickendiced
  • 1tbsp sesame oil
  • 1tbsp oyster sauce
  • 1tbsp soy sauce
  • 1/2cup roasted cashews
Instructions
  1. Cook rice as per packet instructions.
  2. Lightly steam carrots, beans and broccoli, until soft but still crisp.
  3. Heat sesame oil in large fry pan on high heat, and brown the chicken.
  4. Remove chicken from pan and set aside.
  5. Add capsicum to fry pan and sauté for 2 minutes; add remaining vegetables and sauté for a further 2 minutes.
  6. Add chicken to pan and add sauces, sauté for 5 minutes.
  7. Portion into 4 bowls with brown rice and sprinkle cashews on top.
  8. You can also portion into plastic tubs and store in the fridge for 2-3 days to enjoy for another meal.
Recipe Notes

380 calories per serve

Print Recipe
Cashew chicken and vegetable stirfry
Take away style cashew chicken and vegetable stirfry
Course Main Dish
Cuisine Asian
Servings
Ingredients
  • 1 cup brown rice uncooked
  • 2 large carrots sliced
  • 1 cup green beans sliced
  • 1 cup broccoli chopped
  • 1 capsicum sliced
  • 1 bunch asparagus sliced
  • 2 spring onions sliced
  • 500 grams chicken diced
  • 1 tbsp sesame oil
  • 1 tbsp oyster sauce
  • 1 tbsp soy sauce
  • 1/2 cup roasted cashews
Course Main Dish
Cuisine Asian
Servings
Ingredients
  • 1 cup brown rice uncooked
  • 2 large carrots sliced
  • 1 cup green beans sliced
  • 1 cup broccoli chopped
  • 1 capsicum sliced
  • 1 bunch asparagus sliced
  • 2 spring onions sliced
  • 500 grams chicken diced
  • 1 tbsp sesame oil
  • 1 tbsp oyster sauce
  • 1 tbsp soy sauce
  • 1/2 cup roasted cashews
Take away style cashew chicken and vegetable stirfry
Instructions
  1. Cook rice as per packet instructions.
  2. Lightly steam carrots, beans and broccoli, until soft but still crisp.
  3. Heat sesame oil in large fry pan on high heat, and brown the chicken.
  4. Remove chicken from pan and set aside.
  5. Add capsicum to fry pan and sauté for 2 minutes; add remaining vegetables and sauté for a further 2 minutes.
  6. Add chicken to pan and add sauces, sauté for 5 minutes.
  7. Portion into 4 bowls with brown rice and sprinkle cashews on top.
  8. You can also portion into plastic tubs and store in the fridge for 2-3 days to enjoy for another meal.
Recipe Notes

380 calories per serve