- 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
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