Chicken, Cashew, Mushroom & Bell Pepper Stir-Fry
Ingredients
- 2 tbsp neutral oil
- 400 g chicken breast, sliced into strips
- 1/2 tsp salt
- 1 yellow onion, thinly sliced
- 1 carrot, sliced
- 1 red bell pepper, cut into chunks
- 1 yellow bell pepper, cut into chunks
- 200 g button mushrooms, sliced
- 1/2 broccoli, cut into florets
- 3 garlic cloves, finely chopped
- 2 tbsp fresh ginger, grated
- 2 dl unsalted cashew nuts
Sauce
- 1 dl Japanese soy sauce
- 1/2 dl oyster sauce
- 1/2 dl water
- 1 tbsp sugar
- 1 tbsp sambal oelek
Instructions
- Mix all sauce ingredients in a bowl and set aside.
- Heat the oil in a large wok or frying pan over high heat.
- Season the chicken with salt and stir-fry until lightly golden. Remove and set aside.
- Add the onion, carrot, mushrooms, bell peppers, and broccoli. Stir-fry for 4–5 minutes until tender-crisp.
- Add the garlic and ginger and cook for another minute.
- Return the chicken to the pan and add the cashew nuts.
- Pour in the sauce and stir well to coat everything evenly.
- Simmer for 2–3 minutes until the sauce thickens slightly.
Serve hot with steamed glass noodels This colorful stir-fry combines tender chicken, crunchy cashews, mushrooms, fresh vegetables, and a rich savory sauce with a touch of heat. 🍛🥢