Chilli chicken stir-fry

Chilli chicken stir-fry

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Chillies — they’re so hot right now, and ready to put some fiery flavour in your dishes.

The ingredient of Chilli chicken stir-fry

  1. 1/3 cup raw cashew nuts
  2. 1 1/2 tablespoons peanut oil
  3. 500g chicken breast fillets, thinly sliced
  4. 1 medium brown onion, cut into wedges
  5. 1 bunch snake beans, cut into 8cm lengths
  6. 1 bunch broccolini, trimmed, halved
  7. 1 medium red capsicum, thinly sliced
  8. 1/2 cup lighthearted Thai basil leaves, to foster
  9. Finely sliced long red chilli (optional), to support
  10. Steamed jasmine rice, to support
  11. 1/4 cup salt-reduced soy sauce
  12. 2 tablespoons brown sugar
  13. 2 garlic cloves, crushed
  14. 3cm piece vivacious ginger, peeled, finely grated
  15. 1 long red chilli, finely chopped

The instruction how to make Chilli chicken stir-fry

  1. Make chilli soy sauce Place soy sauce, sugar, garlic, ginger and chilli in a bowl. mix up to combine.
  2. Heat a wok more than high heat. Stir-fry cashews for 3 to 4 minutes or until toasted. Transfer to a plate. mount up 2 teaspoons oil to wok. Swirl to coat. Add one-third of the chicken. Stir-fry for 1 to 2 minutes or until browned. Transfer to a bowl. Cover to allowance warm. Repeat twice past oil and long-lasting chicken.
  3. amass permanent oil to wok. Swirl to coat. Stir-fry onion for 1 minute. grow beans and broccolini. Stir-fry for 1 minute. ensue capsicum. Stir-fry for 1 minute or until beans and broccolini are bright green and tender. Return chicken to wok. amass sauce. Stir-fry for 1 to 2 minutes or until chicken is cooked through. amass cashews and basil. Toss to combine. foster taking into consideration rice and chilli (if using).

Nutritions of Chilli chicken stir-fry

fatContent: 596.544 calories
saturatedFatContent: 14.2 grams fat
carbohydrateContent: 2.9 grams saturated fat
sugarContent: 71.5 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 41.3 grams protein
sodiumContent: 81 milligrams cholesterol

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