Spicy Chicken Stir-Fry
Ingredients
- 1 tablespoon vegetable or olive oil, divided use
- 550 g boneless skinless chicken breast, cut into 1-inch pieces
- 2 cups of broccoli florets
- 1 red bell pepper, seeded, cored and cut into 1-inch pieces
- 1 yellow onion, finely chopped
- 2 teaspoons minced fresh ginger
- 3 tablespoons soy sauce
- 1 tablespoon honey
- 2 teaspoons chili garlic sauce, or more to taste (available in the Asian food aisle)
- 2 teaspoons cornstarch
- 2 tablespoons sliced green onions
- 1/3 cup toasted cashews or almonds
- salt and pepper to taste
- Optional: cooked brown rice for serving
Method
Heat 1 teaspoon of the oil in a large frying pan or wok over medium-high heat. Add the chopped onion and cook for 3–4 minutes, or until softened and lightly golden.
Add the broccoli along with 1 tablespoon of water. Stir-fry for approximately 3 minutes, or until tender
Stir in the capsicum and minced ginger. Cook for a further 2 minutes, or until the capsicum begins to soften.
Season the vegetables with salt and pepper to taste. Transfer them to a plate and cover to keep warm.
Wipe out the pan with paper towel, then add the remaining 2 teaspoons of oil.
Add the chicken pieces and season with salt and pepper. Cook for 3–4 minutes on each side, or until the chicken is golden and cooked through.
a. In a small bowl, whisk together the soy sauce, honey and chilli garlic sauce. b. In a separate small bowl, mix the cornflour with 2 teaspoons of cold water until smooth. c. Add the cornflour mixture to the soy mixture and stir until fully combined.
Return the vegetables to the pan with the cooked chicken. Pour the sauce over the top and increase the heat to high.
Bring the sauce to a boil and cook for 30 seconds, or until thickened slightly.
Sprinkle the toasted cashews and spring onions over the stir-fry. Serve hot with cooked brown rice, if desired.
