Sunday, 18 May 2008

Chicken/Broccoli Stir-Fry & Cashews

2 tbsp wok oil,
500g chicken breasts or thigh
   fillets, skinless, cut into bite
   size pieces
1 clove garlic, crushed
1 small leek, thinly sliced,
1-2 carrots cut into matchsticks
   strips
250g broccoli, cut into small
   florets
1 tsp corn starch
125ml chicken stock,
2 tbsp oyster sauce,
100g roasted, unsalted cashew
   nuts


  • Heat up 1 tbsp of the oil in a wok.
  • Add the chicken, stir-fry till cooked through and golden; put aside on a plate.
  • Heat up the rest of the oil in a wok, add the garlic, leek, carrots and broccoli; stir fry until the vegetables are cooked through but still crunchy; add the chicken.
  • Dissolve the cornstarch in the stock, add to the wok together with the oyster sauce and cashews and cook till the sauce thickens.
  • Serve with cooked rice.