Mr Q spent this afternoon at the gym, so I spent my afternoon slugging it out in the kitchen.
In addition to the freezer-filling creamy chicken and vegetable casserole with parsley dumplings, I also sorted out a healthy chicken stirfy for our dinner.
Stirfries are the best for using up random vegetables and just throwing in whatever style of marinade you’re fancying.
Chinese-style cashew chicken stirfry with beansprouts and vegetables
600g diced chicken breast
2 tablespoons of oyster sauce
2 tablespoons of dark soy sauce
Pinch of cinnamon
2 cloves of garlic, minced
1/2 cup raw cashew nuts
Several cups of vegetables (e.g. peppers, carrot, onion, cabbage, spring onion)
1 cup of beansprouts
Marinate the chicken in the oyster sauce, soy sauce and garlic for as long as possible.
Throw the marinated chicken into a hot fry pan and toss until browned.
Add the vegetables and stir fry for five minutes.
Add the beansprouts and stir to combine.
Serve on basmati rice or rice noodles.
This Chinese-style cashew chicken stirfry with beansprouts and vegetables also work as a freezer meal, so I purposely cooked six serves so that there’d be a little for me to enjoy sometime down the track.
This cashew chicken stirfry will also work with a teriyaki marinade, hoi sin, or a chilli-style sauce. Simple!