Chicken, Broccoli and Cashew Stir-fry

chicken portions


  • 1 tablespoon peanut oil
  • 750g chicken thigh fillets, excess fat trimmed, thinly sliced
  • 2 tablespoons sweet sherry
  • 1 1/2 tablespoons salt-reduced soy sauce
  • 1 1/2 tablespoons kecap manis
  • 1 teaspoon cornflour
  • 350g broccoli, trimmed, cut into florets
  • 6 shallots, ends trimmed, cut into 4cm lengths
  • 55g (1/3 cup) unsalted roasted cashews
  • Steamed SunRice White Medium Grain Rice, to serve

Cooking Time

15 Mins Prep, 10 Mins Cook




4 Servings



Step 1

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.

Step 2

Combine the sherry, soy sauce, kecap manis and cornflour in a small bowl.

Step 3

Heat remaining oil in wok over high heat. Add broccoli. Stir-fry for 2 minutes. Add shallot. Stir-fry for 1 minute or until broccoli is bright green and tender crisp.

Step 4

Add chicken, cornflour mixture and cashews. Stir-fry until combined and chicken is heated through. Divide rice and stir-fry among serving bowls. Serve.



Recipe Source: