Chicken, red cabbage and cashew nut stir-fry
Vegetable oil for stir-frying 400g skinless chicken breast meat, cut in 2cm cubes 3 cloves garlic, chopped 1/2 red cabbage, shredded 4 spring onions, sliced 2 stalks celery, sliced on an angle 1/3 cup
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|1 to fry||Vegetable oil|
|400 g||Chicken breasts, skinless cut in 2cm cubes|
|3||Garlic cloves, chopped|
|½||Red cabbage, shredded|
|4||Spring onions, sliced|
|2 stalks||Celery, sliced on an angle|
|⅓ cup||Light soy sauce|
|⅓ cup||Toasted cashew nuts|
|3 tbsp||Fresh coriander|
- Heat a wok or large frying pan, add a little vegetable oil and stir-fry chicken meat in two batches, tossing regularly over a high heat for about 3 to 5 minutes until browned all over. Remove to one side.
- Add vegetables to the pan, in two batches if necessary, and stir-fry with a little oil over a high heat for 3 to 4 minutes, tossing regularly.
- Return all ingredients to the wok along with soy sauce and toss well to combine. Scatter with the cashew nuts and fresh coriander leaves and serve immediately.
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