When you’re short on time, this chicken stir-fry can be whipped up in just 15 minutes.
Chicken, Broccoli and Cashew Stir-fry
1 tblsp peanut oil
750g chicken thigh fillets, excess fat trimmed, thinly sliced
2 tblsp sweet sherry
1½ tblsp salt-reduced soy sauce
1½ tblsp kecap manis
1 tsp cornflour
350g broccoli, trimmed, cut into florets
6 shallots, ends trimmed, cut into 4cm lengths
55g (⅓ cup) unsalted roasted cashews
Steamed rice, to serve
Heat half the oil in a wok over high heat. Add half the chicken. Stir-fry for 2-3 minutes
or until golden. Transfer to a plate. Repeat with remaining chicken, reheating the pan
between batches.
Combine the sherry, soy sauce, kecap manis and cornflour in a small bowl.
Heat remaining oil in wok over high heat. Add broccoli. Stir-fry for 2 minutes. Add shallots.
Stir-fry for 1 minute or until broccoli is bright green and tender crisp.
Add chicken, cornflour mixture and cashews. Stir-fry until combined and chicken is heated
through. Divide rice and stir-fry among serving bowls. Serve.