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Cashew and chicken stir fry

Fiery chicken cashew stirfry
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Fiery chicken cashew stirfry
Rated 5.0 stars by 1 users
Chicken stir fry
Asian
4
5 minutes
20 minutes
This spicy little number will knock your tastebuds off! For those who don’t like spice, simply leave out the chillies
4 boneless skinless chicken thighs
1 large red, orange, yellow or green pepper
2-4 green onions depending on size
1 cooking onion
Thumb size chunk of fresh ginger
½ cup cashews
4-5 chilly peppers
2 tbsp oyster sayce
1.5 tsp light soya sauce
1 tbsp Cornstarch
4 cloves garlic crushed
Heat a good amount of avocado oil in a wok and toss in the cashews, mix around and once golden toss in your chillies, if using. Remove and set aside in a bowl. Chop up onion, pepper and spring (green) onions. Remove skin from chicken thighs and slice into 1 inch pieces. Toss onions and pepper into wok and saute, add in chicken, give it a stir, once mostly cooked add in ginger, garlic, spring onions. Add in oyster sauce and soya sauce. Mix in the cornstarch to thicken up the sauce a bit. Serve with jasmine rice.