Easiest Way to Cook Perfect Combination Stir-Fry with Cashew Nuts

Easiest Way to Cook Perfect Combination Stir-Fry with Cashew Nuts Delicious, fresh and tasty.

Combination Stir-Fry with Cashew Nuts. Stir-fry for a minute, keeping the ingredients moving to avoid burning, until the pepper is soft. Take off the heat and set it to one side. Take them off the heat and put them into the dish with the cashews and pepper.

This spicy, easy stir-fry is all about the sticky, slightly sweet sauce that coats the chicken and cashews.

But, like all good stirfries, this can be catered to your taste—add in whatever mix-ins you have in your fridge or pantry.

Featured in: Make This Cashew Chicken Stir Fry Your Leftovers Hero.

You can have Combination Stir-Fry with Cashew Nuts using 20 ingredients and 8 steps. Here is how you cook that.

Ingredients of Combination Stir-Fry with Cashew Nuts

1. You need 300 g of rump steak, strips.

2. You need 300 g of chicken breast filler, strips.

3. Prepare 600 g of peeled prawns.

4. It’s 1 of large brown onion, wedges.

5. You need 1 bunch of broccolini, 4cm pieces.

6. You need 1 of large carrot, julienne.

7. It’s 1 of red capsicum, strips.

8. It’s 3 of stems celery, sliced.

9. You need 3 of stems green onion, sliced.

10. You need 1 bunch of pak choy, chopped.

11. Prepare 1 of large red chilli, sliced.

12. It’s 2 tsp of minced garlic.

13. You need 2 tsp of minced ginger.

14. It’s 2 tsp of minced lemon grass.

15. It’s 1 tsp of Chinese 5 spice.

16. You need 1/2 cup of oyster sauce.

17. Prepare 3/4 cup of chicken stock.

18. It’s 2 cup of raw cashews.

19. You need of Canola oil.

20. You need of Sesame oil.

The recipe for an easy and delicious Thai inspired Chicken Stir fry with Cashew nuts.

I have a thing for Thai food.

And of all Thai food, chicken with cashew nuts is my absolute favourite.

I still remember the first time I ate it: I was on holiday in Port Douglas with my husband and that's where I.

Combination Stir-Fry with Cashew Nuts instructions

1. Prep all your meat and veggies- keep brown onion separate. Also hard veggies in a container together and soft veggies in another container..

2. In a large wok, throw some canola in with a few drops of sesame oil (for flavour)- on high heat, fry you meat in small batches and set aside..

3. Clean wok if need be and stir fry brown onion and set aside..

4. Now stir fry your hard veggies- (carrots, celery, pak choy stems, broccolini stems). Set aside..

5. Now throw in the soft veggies (broccolini tips, capsicum, pak choy leaves, chilli, green onion)- cook to soften slightly and set aside with the rest..

6. Clean wok- toast your cashews and set aside..

7. Now to put it all together- throw your 5 spice, ginger, garlic, lemongrass into wok- fry to release flavours. Add your oyster sauce and stock- bring to the boil before returning meat and veggies..

8. Return everything to the wok and stir well to coat in sauce. Serve with rice or egg noodles! Yum! Enjoy!!.

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