Name: Teriyaki chicken and cashew stir-fry with noodles
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6
Ingredients: 450 gram hokkien noodles; 2 tablespoon peanut oil; 1 kilogram thigh fillets, sliced thinly; 1 (150g) medium brown onion, sliced thinly; 1 clove garlic, crushed; 1 (10g) 2cm piece fresh ginger, grated; 1 (200g) medium red capsicum, sliced thinly; 1 tablespoon brown sugar; 2 tablespoon soy sauce; 1/2 cup (125ml) teriyaki sauce; 500 gram choy sum, chopped coarsely; 1/2 cup (75g) unsalted roasted cashews

Teriyaki chicken and cashew stir-fry with noodles

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Serves 6

Prep

20M

Cook

15M

Total

35M

Ingredients

450 gram hokkien noodles

2 tablespoon peanut oil

1 kilogram thigh fillets, sliced thinly

1 (150g) medium brown onion, sliced thinly

1 clove garlic, crushed

1 (10g) 2cm piece fresh ginger, grated

1 (200g) medium red capsicum, sliced thinly

1 tablespoon brown sugar

2 tablespoon soy sauce

1/2 cup (125ml) teriyaki sauce

500 gram choy sum, chopped coarsely

1/2 cup (75g) unsalted roasted cashews

Method

1.Place noodles in a large heatproof bowl; cover with boiling water. Separate noodles with a fork; drain.

2.Heat half the oil in a wok; stir-fry chicken, in batches, over medium heat for about 1-3 minutes, or until browned lightly.

3.Heat remaining oil in wok; stir-fry onion, garlic, ginger and capsicum for about 2 minutes, or until onion is just tender.

4.Return chicken to wok with sugar, sauces and choy sum; stir-fry for a further 2-3 minutes, or until chicken is cooked through and choy sum is wilted.

5.Add noodles and half of the nuts; toss gently until heated through. Serve topped with remaining nuts.

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