Asian stir fry with chicken and cashew nuts | Made on HOT WOK
Try this delicious Asian stir fry recipe with chicken and cashew nuts. Cooked on a HOT WOK gas burner, you get crispy vegetables, juicy chicken and authentic wok flavor in just 30 minutes.
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Cooking tools:
- Wok
- Gas burner
- Cutting board
- Chef's knife
- Grater
- Mixing bowl
- Measuring spoon
- Measuring cup
- Spatula
- Serving bowl
- Spoon
- Kitchen shears
Ingredients
- 600 g chicken breast, cut into bite-sized pieces
- 3 bell peppers, cut into large chunks
- 3 spring onions, sliced (save the green tops for garnish)
- 3 garlic cloves, finely grated
- 1 tbsp fresh ginger, finely grated
- 100 g unsalted cashew nuts
- 2–3 tbsp neutral oil for frying
- ½ dl oyster sauce
- ½ dl soy sauce
- 2 tbsp brown sugar
- 1½ tsp fish sauce
- Steamed rice or noodles
- Optional: toasted sesame seeds
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