June 21, 2017
A delicious garlic-y, gingery, chilli Chicken Stir Fry, with a few Charlesworth Dry Roasted Cashews for an added crunch! Cook time: 10 minutes.
250 g Chicken Breast, cut into strips
4 tbsp Olive Oil
2 tbsp Clear Honey
Half tbsp Grated Ginger
1 Clove Garlic, finely chopped or grated
1 Red chilli, de-seeded & finely chopped
3 Spring onions, finely sliced
1 Carrot, coarsely grated
1 Head of Bok Choy, finely sliced
1 Small Red Capsicum, cut into strips
2 tbsp Dark Soy Sauce
2 tbsp Toasted Sesame Oil
1 Lime, juiced
1 small bunch of fresh Coriander, chopped
50 g Charlesworth Roasted Cashews
1Heat a wok and add HALF of the Olive Oil.
2When the oil's hot, add the Chicken and fry until cooked.
3Add the honey and continue to fry until golden brown.
4Remove from the wok and place in a bowl.
5Heat up the remaining Olive Oil and add the Ginger, Garlic and Chilli. Fry for a few seconds, taking care not to burn the garlic.
6Add all the remaining vegetables. Stir fry until they are cooked, but still have a bit of crunch remaining.
7Add the cooked Chicken, and then the Soy Sauce, Sesame Oil, Lime Juice, Cashews and Coriander.
8Stir fry for another 30 seconds and serve with noodles or rice. You could add 'straight to wok' noodles at this point if preferred.
Remember: Fresher = Healthier, so use Charlesworth Dry Roasted Cashews when cooking.
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