15-Minute Chicken, Broccoli and Cashew Stir-Fry
15 min
A quick wok stir-fry of sliced chicken thigh, broccoli and cashews over hokkien noodles, bound with oyster sauce.
| prepCook noodles following packet directions; drain well. | ||||
| 18.20 g peanut oil | Stir-fry chicken, 2 min per batch until golden | Stir-fry onion, garlic, ginger & broccoli, 4 min | Add oyster sauce, water & cashews, stir 2 min | Divide noodles among bowls, top with stir-fry |
| 500 g chicken thigh fillets, thinly sliced | ||||
| 1 large red onion, cut into wedges | ||||
| 2 tsp minced garlic | ||||
| 2 tsp crushed ginger | ||||
| 1 head broccoli, cut into florets, stem halved lengthways and thinly sliced | ||||
| 80 ml oyster sauce | ||||
| 60 ml water | ||||
| 75 g cashews | ||||
| 450 g hokkien noodles (cooked) | ||||
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