INGREDIENTS

Chicken with Vegetables and Cashew Nuts Stir-Fry with

  • For the sauce:
  • 3 cups water or 750 ml
  • 2 tablespoons soy sauce
  • 1 tablespoon sweet chili sauce
  • 1 teaspoon sugar
  • 1 teaspoon fresh ginger chopped
  • 2 cubes MAGGI Chicken Stock
  • 3 tablespoons corn flour
  • For the stir-fry:
  • 2 tablespoons vegetable oil
  • 500 g chicken breast fillets , sliced
  • 100 g or ¾ cup broccoli cut into small florets
  • 1 small capsicum pepper, yellow or 100 g, cut into medium cubes
  • 1 small red capsicum pepper or 100 g, cut into medium cubes
  • 1 cup mushrooms or 100 g, cut into quarters
  • 1 medium onion or 125 g, cut into medium cubes
  • ½ cup unsalted cashew nuts or 75 g, toasted
NUTRITIONAL INFORMATION

Chicken with Vegetables and Cashew Nuts Stir-Fry with

  • Energy 219 (Kcal)
  • Protein 20 (g)
  • Carbohydrate 14 (g)
  • Total Fat 9.4 (g)
HOW TO PREPARE

Chicken with Vegetables and Cashew Nuts Stir-Fry with

1
Combine all sauce ingredients in a saucepan. Bring to boil with stirring until the sauce thickens. Set aside.
2
Heat vegetable oil in a large non-stick saucepan or a wok and fry chicken slices for 4 minutes or until they become golden brown in color. Add all vegetables and stir for another 2 minutes.
3
Fold the boiling sauce on top and bring to boil then simmer on low heat for 1 minute. Add the cashew nuts and stir.
REVIEWS

Chicken with Vegetables and Cashew Nuts Stir-Fry with

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