Chicken & Cashew Stir Fry

This recipe was cooked in my Thermomix and it is based on the Everyday Cooking for Thermomix Families Recipe. I have adapted the recipe to our families liking. The following is my version of stove top instructions.

Ingredients:

4 garlic cloves – crushed

5cm of ginger – peeled and grated

500-750g of diced chicken breast or thigh

2 cups of vegetables of your choice (I used broccoli, beans and carrots)

1 tablespoon sesame seeds

1/4 roasted cashew nuts

2 tsp cornflour

1 chilli deseeded (if desired)

3 tablespoons Soy Sauce (reduced salt)

Salt and Pepper to taste

1 tsp sesame oil

1 tbsp olive or vegetable oil

1 cup water

3 tablespoons Honey Garlic Caramalised Balsamic Vinegar

Method:

Mix Cornflour into the 1 cup of water and dissolve. Set aside.

Heat 1 tablespoon of olive/vegetable oil and add chicken,  2 cloves crushed garlic and half of the grated ginger. Quickly pan fry until coated. Add in vegetables, soy sauce, cornflour mix, remaining ginger, garlic, chilli (if desired), honey garlic balsami, salt and pepper, sesame oil, cashews and half of the sesame seeds and cook until sauce has thickened and vegetables have cooked through.  

Serve with steamed rice and prawn crackers. Top with extra cashews and sesame seeds

Happy Cooking

Ren xx