Five spice chicken and cashew stir fry
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How to make Five spice chicken and cashew stir fry
Yield = 4Prep time: 0:25
Cook time: 0:10
Total time: 0:35
Ingredients
- 2 chicken breast fillets, thinly sliced
- 2 red onions, cut into wedges
- 5cm piece fresh ginger, peeled, cut into matchsticks
- 2 garlic cloves, thinly sliced
- 1 tablespoon peanut oil
- 1 bunch baby bok choy, ends trimmed, cut into wedges
- 1 bunch baby choy sum, ends trimmed
- 1/2 cup oyster sauce
- 1 tablespoon Shaoxing wine or dry sherry
- 1 teaspoon sesame oil
- 1 teaspoon Chinese five spice
- 1/2 cup toasted cashews
- 1/2 cup Thai basil leaves
- Steamed jasmine rice
Method
- Step 1 Combine the chicken, onion, ginger and garlic in a medium bowl. Heat half the peanut oil in a wok over high heat until just smoking. Add one-quarter of the chicken and stir-fry for 2 minutes or until chicken is golden brown. Transfer to a heatproof bowl.
- Step 2 Repeat in three more batches with remaining oil and chicken mixture, reheating wok between each batch.
- Step 3 Return the chicken mixture to the wok with the bok choy, choy sum, oyster sauce, wine or sherry, sesame oil and five-spice and stir-fry for one to two minutes or until choy sum just begins to wilt. Remove from heat. Add cashews and half the basil and gently toss to combine.
- Step 4 Divide among serving bowls. Top with remaining basil leaves.
- Step 5 Serve with steamed rice.
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