4.8 Trusted Shops 22.167 reviews

NOW 20% OFF ALL TABLEWARE & GLASSWARE: CODE 20OFF | ...

Free Shipping from 99,-

1,000,000+ satisfied customers preceded you

Celebrating our 10th anniversary this year

Free Shipping from 99,-

4.8 Trusted Shops 22.167 reviews

Customer service

Free Shipping from 99,-

Home Snelle roerbak met kip en cashewnoten

Quick Weeknight Asian Chicken 15 minutes Stir-fry

Short on time but craving something tasty? Then this stir-fry is your answer. In 15 minutes you can put a complete meal on the table with crisp vegetables, gently seasoned tender chicken and a rich sauce. No fuss, no long prep time. Just good food, quickly done.

Recipe

Quick stir-fry with chicken and cashew nuts

Crispy vegetables, tender chicken and roasted cashew nuts in a savory sauce. This is the weekday meal you need.

Course	Main course
Kitchen	Asian
Servings	2 people

Preparation time

Preparation time	7 min
Total	15 min

Equipment

Wok or large frying pan
Cutting board
Sharp knife
Small bowl
Spatula or stir-fry spoon

Ingredients

400 g chicken fillet
1 red bell pepper
1 leek
100 g sugar snap peas
60 g unsalted cashew nuts
3 tbsp soy sauce
2 tbsp oyster sauce
1 tsp sesame oil
1 tsp cornstarch
Salt, pepper and garlic powder to taste
Sunflower oil for stir-frying

How do you make a quick stir-fry with chicken and cashew nuts?

Cut the chicken fillet into thin strips and season with salt, pepper and a pinch of garlic powder.
Cut the bell pepper into strips, slice the leek into rings and halve the sugar snap peas.
In a small bowl, mix the soy sauce, oyster sauce, sesame oil and a teaspoon of cornstarch until smooth.
Heat a splash of sunflower oil over high heat in a large pan or wok. Fry the chicken strips for 3 to 4 minutes until golden and cooked through. Set them aside briefly.
Add a little more oil and stir-fry the bell pepper, leek and sugar snap peas for 2 to 3 minutes over high heat. The vegetables should remain slightly crisp.
Return the chicken to the pan, pour the sauce over and toss everything well. Let warm for 1 minute until the sauce thickens slightly.
Sprinkle the cashew nuts over and serve immediately. Delicious with steamed rice or noodles.

Cooking mode Prevents your screen from going to sleep

A good wok or large pan makes all the difference when stir-frying. High heat, little oil and quick movement: that's how you get the crisp bite that makes this dish so delicious. Choose a pan that holds heat well and you're ready for any quick weeknight evening.

Feel free to vary the vegetables with what you have in the fridge. Broccoli, zucchini or snow peas all work well here. This recipe is basically a handy base you can change up every week. Taste, adjust, enjoy.

Related recipes

Spicy Thai basil chicken wok

This Thai basil chicken is on the table in 20 minutes and tastes like you spent hours in the kitchen. Spicy, aromatic and perfect for weeknights.

View post

Stir-fried steak strips with shiitake and bok choy

Tender steak strips, earthy shiitake and crunchy bok choy together in the wok: this dish is on the table in 25 minutes and tastes like you spent hours on it.

View post