Ingredients
Contains: Gluten, Tree nuts, Soy, Molluscs
Allergen info is best-effort — please verify yourself.
Nutrition
Per serving
- Calories
- 782.1
- total 3128.4
- Protein
- 47.4 g
- total 189.4 g
- Carbs
- 83.9 g
- total 335.4 g
- Fat
- 28.3 g
- total 113.2 g
Estimated · based on 14 of 14 ingredients
Method
- 1
- cashews120 g
- soy sauce4 tbsp
- oyster sauce2 tbsp
- rice vinegar1 tbsp
- brown sugar1 tbsp
- cornstarch1 tbsp
Prepare cashews and sauce — Toast the cashews in a dry wok for 2 minutes until golden, then tip out and reserve. Whisk the soy sauce, oyster sauce, vinegar, sugar, cornstarch, and 100 ml water.
- 2
- chicken breast600 g
- vegetable oil3 tbsp
- garlic4
- fresh ginger15 g
Stir-fry the chicken — Stir-fry the chicken in the oil over high heat for 6 minutes until golden, then add the garlic and ginger.
- 3
- red bell pepper1
- onion1
Stir-fry the vegetables — Add the pepper and onion and stir-fry for 3 minutes until softened but still crisp.
- 4
- cashews120 g
- spring onion3
Combine and simmer — Pour in the sauce and simmer for 2 minutes until glossy, then fold through the cashews and spring onions. Serve over rice.
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