Rainbow Chicken Stir Fry
8 minServes 5
A vibrant one-pan stir fry with chicken, cashews and a rainbow of vegetables in a light, glossy soy-oyster sauce.
| prepChop all vegetables and chicken before starting — stir fry moves fast | |||||
| 4 tsp cornstarch | Mix sauce until smooth | Pour sauce, simmer 1 min until glossy | Stir in sesame oil | Serve over rice | |
| 240 ml water | |||||
| 1 tbsp oyster sauce | |||||
| 2 tbsp Chinese cooking wine | |||||
| 2 tbsp light soy sauce | |||||
| Pinch white pepper | |||||
| 350 g boneless chicken thighs, cut into 1 cm strips | Toss chicken with wine & pepper | Heat oil, cook chicken 2 min until mostly cooked | |||
| 1 tbsp Chinese cooking wine | |||||
| Pinch white pepper | |||||
| 2 tbsp peanut oil | |||||
| 4 garlic cloves, finely minced | |||||
| 3 green onion stems, white parts, cut into 4 cm lengths | |||||
| 150 g sugar snap peas, strings removed | Add capsicum, peas, bok choy stems, cashews, edamame; cook 1 min | ||||
| 1/2 red capsicum / bell pepper, deseeded, cut into 1 cm strips | |||||
| 1/2 yellow capsicum / bell pepper, deseeded, cut into 1 cm strips | |||||
| 3 baby bok choy stems, cut lengthways | |||||
| 90 g unsalted roasted cashews | |||||
| 100 g frozen edamame beans | |||||
| 150 g purple cabbage, cut into 5 × 1 cm strips | Add bok choy leaves, cabbage, green onion; toss 30 sec | ||||
| 3 baby bok choy leaves | |||||
| 3 green onion stems, green parts | |||||
| 2 tbsp sesame oil | |||||
| White rice, for serving | |||||
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