Honey Lemon Chicken and Cashews
User Reviews
5.0
9 reviews
Excellent
Honey Lemon Chicken and Cashews
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This packs a real flavour punch and it's so easy and good for you. Once you chop the ingredients, this comes together in no time at all. It's great with rice or noodles.
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Ingredients
Chop all the ingredients before you start to cook
- 500 gm chicken thigh fillets trimmed and sliced into fingers
- 1 Tablespoons oyster sauce
- 2 cloves garlic
- 100 gm onion diced
- 150 gm capsicum diced
- 1 piece ginger walnut sized ginger grated and separated into 2 lots
- 1/2 bunch Coriander chopped
- 2 Tablespoons oil
- 100 gm roasted cashews
Sauce
- 1 Tablespoons chilli sauce I used Linghams it's nice and hot and just a bit sweet
- 1 Tablespoons soy sauce I used gluten free
- 60 ml lemon juice 1/4 cup
- 60 ml water or broth, 1/4 cup
- 1 1/2 tbsp honey or 2 Tbsp white sugar
- 1/2 Tablespoon cornflour
Instructions
- Put the sliced chicken into a bowl with 1 crushed clove of garlic, 1/2 the grated ginger and the oyster sauce and stir well. Set aside to marinate if you have time.
- Mix the lemon juice, water, chilli sauce, soy sauce, honey (or sugar) with the cornflour and mix till combined
- Heat a very large non stick fry pan or high sided pan till very hot and add the oil. Then the chicken. Cook till browning approximately 5 minutes then add the extra crushed garlic and ginger and the onion.
- Stir fry for another 2-3 minutes longer till the onion starts to soften but not brown.
- Next add the capsicum and stir vigorously. Add the sauce liquid and bring to the boil. This should take 5 minutes.
- Stir in the cashews and coriander and turn the heat off.
- Serve with rice.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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