TO COOK 10 minutes
HOW EASY? Easy
If you’re short on time, this chicken stir-fry can be whipped up in just 15 minutes. Recipe by Chrissy Freer
1 tablespoon peanut oil
750g chicken thigh fillets, excess fat trimmed, thinly sliced
2 tablespoons sweet sherry
1 ½ tablespoons salt-reduced soy sauce
1 ½ tablespoons kecap manis (sweet soy sauce)
1 teaspoon cornflour
350g broccoli, trimmed, cut into florets
6 shallots, end trimmed, cut into 4cm lengths
55g (1/3 cup) unsalted roasted cashews
Steamed medium grain rice, to serve
Heat half the oil in a wok over high heat. Add half the chicken. Stir-fry for 2 to 3 minutes or until golden. Transfer to a plate. Repeat with remaining chicken, reheating the pan between batches.
Combine the sherry, soy sauce, kecap manis and cornflour in a small bowl.
Heat remaining oil in wok over high heat. Add broccoli. Stir-fry for 2 minutes. Add shallot. Stir-fry for 1 minute or until broccoli is bright green and tender crisp.
Add chicken, cornflour mixture and cashews. Stir-fry until combined and chicken is heated through. Divide rice and stir-fry among serving bowls. Serve.