Five-spice chicken and cashew stir-fry

Five-spice chicken and cashew stir-fry

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Stir-fry is the quickest way to get a nutritious meal on the table in minutes. This one is a colourful combination of chicken, Asian greens and nuts.

The ingredient of Five-spice chicken and cashew stir-fry

  1. 2 chicken breast fillets, thinly sliced
  2. 2 red onions, cut into wedges
  3. 5cm piece fresh ginger, peeled, cut into matchsticks
  4. 2 garlic cloves, thinly sliced
  5. 1 tablespoon peanut oil
  6. 1 bunch baby bok choy, ends trimmed, cut into wedges
  7. 1 bunch baby choy sum, ends trimmed
  8. 1/2 cup oyster sauce
  9. 1 tablespoon Shaoxing wine or dry sherry
  10. 1 teaspoon sesame oil
  11. 1 teaspoon Chinese five spice
  12. 1/2 cup toasted cashews
  13. 1/2 cup Thai basil leaves
  14. Steamed jasmine rice

The instruction how to make Five-spice chicken and cashew stir-fry

  1. Combine the chicken, onion, ginger and garlic in a medium bowl. Heat half the peanut oil in a wok over high heat until just smoking. Add one-quarter of the chicken and stir-fry for 2 minutes or until chicken is golden brown. Transfer to a heatproof bowl.
  2. Repeat in three more batches with remaining oil and chicken mixture, reheating wok between each batch.
  3. Return the chicken mixture to the wok with the bok choy, choy sum, oyster sauce, wine or sherry, sesame oil and five-spice and stir-fry for one to two minutes or until choy sum just begins to wilt. Remove from heat. Add cashews and half the basil and gently toss to combine.
  4. Divide among serving bowls. Top with remaining basil leaves.
  5. Serve with steamed rice.

Nutritions of Five-spice chicken and cashew stir-fry

fatContent: 357.783 calories
saturatedFatContent: 18 grams fat
carbohydrateContent: 3 grams saturated fat
sugarContent: 16 grams carbohydrates
fibreContent: 10 grams sugar
proteinContent:
cholesterolContent: 30 grams protein
sodiumContent: 59 milligrams cholesterol

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