Name: Cashew chicken with water chestnuts and broccoli
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 600 gram chicken thigh fillets, chopped coarsely; 2 tablespoon xo sauce; 1 teaspoon fish sauce; 2 tablespoon finely grated lemon rind; 2 tablespoon lemon juice; 1 tablespoon brown sugar; 10 centimetre stick fresh lemon grass (20g), chopped finely; 2 tablespoon peanut oil; 1 small brown onion (80g), sliced thinly; 1 fresh long red chilli, sliced thinly; 300 gram broccoli, cut into florets; 227 gram can whole water chestnuts, rinsed, drained; 2 green onions, sliced thinly; 1/4 cup (40g) coarsely chopped roasted unsalted cashew nuts

Ingredients

600 gram chicken thigh fillets, chopped coarsely

2 tablespoon xo sauce

1 teaspoon fish sauce

2 tablespoon finely grated lemon rind

2 tablespoon lemon juice

1 tablespoon brown sugar

10 centimetre stick fresh lemon grass (20g), chopped finely

2 tablespoon peanut oil

1 small brown onion (80g), sliced thinly

1 fresh long red chilli, sliced thinly

300 gram broccoli, cut into florets

227 gram can whole water chestnuts, rinsed, drained

2 green onions, sliced thinly

1/4 cup (40g) coarsely chopped roasted unsalted cashew nuts

Method

1.Combine chicken, sauces, rind, juice, sugar and lemon grass in medium bowl.

2.Heat half the oil in wok; stir-fry chicken, in batches, until browned. Remove from wok.

3.Heat remaining oil in wok; stir-fry brown onion and chilli until onion softens. Add broccoli and chestnuts; stir-fry until broccoli is tender. Return chicken to wok; stir-fry until hot, season to taste. Serve sprinkled with green onion and nuts.

XO sauce is a spicy seafood sauce made from dried fish and shrimp and cooked with chilli, onion, garlic and oil. It is available from Asian food stores. Chicken mixture can be marinated for a few hours or overnight in the fridge.
Note

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