AMAZING! Recipe below and in highlights🤗
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Serves 4. You will need:
For the chicken:
350g chicken breast, cut in to bite sized cubes
1 tspn ginger + garlic paste
1/2 tspn garlic powder
1/2 tspn onion powder
1/2 tspn chilli powder
1 tbspn soy sauce
1 tbspn cornflour
1 tbspn plain/all purpose flour
1/2 tspn black pepper
Salt, to taste
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For the veggies (cut all in to similar sized pieces):
2 spring onions/scallions, sliced (reserve 1 tbspn for garnish)
1 carrot, sliced in to thin strips
Handful mushrooms, sliced
100g broccoli, cut in to bite sized pieces
2 tspn garlic, chopped
1 tspn ginger, chopped
Soy sauce, to taste
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For the sticky sauce:
2 tbspn soy sauce
2 tbspn rice vinegar
1 tbspn sesame oil
1 tspn onion powder
1 tspn garlic powder
1/2 cup water
3 tbspn honey
1/2 tspn chilli flakes (or to taste)
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Juice of up to 1 lime (to taste)
Handful of unsalted cashew nuts (reserve a few for garnish)
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1. Start by marinating chicken in all spices above. Set aside. Toast cashew nuts in a dry pan on medium heat for a few mins till lightly browned on each side and set aside.
2. Heat 1 tbspn oil in a VERY hot wok and throw in the carrots. Mix for a minute before adding the rest of the veg and stir fry for a few mins. Add garlic, ginger + soy sauce and continue stir frying on high heat till the mushrooms are cooked and the veggies are tender but still crisp. Remove from heat to a cold plate.
3. Wipe any residue out of wok and heat 1 tbspn oil on high heat. Add in chicken, separate out the pieces and allow to brown for a couple of mins on each side. Once browned, stir fry till the chicken is fully cooked through. Remove to a plate.
4. Wipe out residue and place wok on medium high heat. Add all the sauce ingredients, mix, bring to a boil and simmer until sauce thickens and reduces by 1/3. This will take only a few mins. Remove half of the sauce to a separate bowl.
5. Add chicken to remaining sauce, mix till each piece is fully coated before adding veggies. Mix well.
6. Remove from heat, toss in cashew nuts and spring onions and mix again. Add lime juice to taste, and pour in remaining sauce. Mix and serve hot with steamed rice or noodles.
