Honey Soy Chicken Cashew and Vegetable Stir-Fry
What You Will Need
Ingredients
- 1½ C jasmine rice rinsed
- 2 tbsp vegetable oil
- 550 g chicken thigh fillets (skinless) thinly sliced
- 1 red capsicum deseeded and sliced
- 1 carrot peeled and thinly sliced
- 150 g sugar snap peas trimmed
- 2 cloves of garlic crushed
- 2½ cm fresh ginger finely sliced
- 75 g roasted cashew nuts
- 120 g Lee Kum Kee Ready Sauce for Honey & Soy Chicken
- 1 tsp Lee Kum Kee Pure Sesame Oil
- 3 spring onions finely sliced
Made with
Lee Kum Kee products
How to make it
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Cook the rice according to packet instructions.
Heat a film of oil in a large frying pan or wok over medium-high heat. Add the sliced chicken and stir-fry for 4–5 minutes until golden and cooked through. Transfer to a plate.
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Add another film of oil in the pan. Stir-fry the capsicum, carrot, and sugar snap peas for 3–4 minutes until just tender but still crisp. Add the garlic and ginger and cook for 1 minute until fragrant.
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Return the cooked chicken to the pan along with the cashews. Pour in the honey soy chicken sauce and toss everything together for 2–3 minutes until the sauce thickens and coats the ingredients.
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Stir through the sesame oil and most of the spring onions.
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Spoon the steamed rice into bowls and top with the honey soy chicken stir-fry.
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Scatter the remaining spring onions over the top before serving.