Chicken, Cashew and Red Capsicum Stir Fry

Serves 4

Ingredients:

  • 3 3/4 teaspoons corn starch, divided
  • 2 tablespoons low-sodium soy sauce, divided
  • 2 teaspoons dry sherry
  • 1 teaspoon rice wine vinegar
  • 3/4 teaspoon sugar
  • 1/2 teaspoon tabasco sauce
  • 450g chicken breast tenders, cut lengthwise into thin strips
  • 125ml coarsely chopped unsalted cashews
  • 2 tablespoons  canola oil
  • 500ml julienne cut large red capsicum
  • 1 teaspoon minced garlic
  • 1/2 teaspoon minced peeled fresh ginger
  • 3 tablespoons thinly sliced green onions

Directions:

  1. Combine 1 teaspoon corn starch, 1 tablespoon soy sauce, and next 4 ingredients (through tabasco sauce) in a small bowl. Stir with a whisk.
  2. Combine remaining 2 3/4 teaspoons corn starch, remaining 1 tablespoon soy sauce, and chicken in a medium bowl. Toss well to coat.
  3. Heat a large non-stick pan over medium-high heat.
  4. Add cashews to pan. Cook for 3 minutes or until lightly toasted, stirring frequently.
  5. Remove from pan.
  6. Add oil to pan, swirling to coat.
  7. Add chicken mixture to pan. Sauté for 2 minutes or until lightly browned.
  8. Remove chicken from pan. Place in a bowl.
  9. Add capsicum to pan. Sauté for 2 minutes, stirring occasionally.
  10. Add garlic and ginger. Cook 30 seconds.
  11. Add chicken and corn starch mixture to pan. Cook 1 minute or until sauce is slightly thick.
  12. Sprinkle with cashews and green onions.
Enjoyed this recipe? Share it with your community

Would like personalised nutrition advice?

All of our recipes have been designed or sourced by the Optimum team of accredited Dietitian's. For your own healthy and nutritious meal plan, speak to us today about our Dietetics services.

More Tasty Healthy Recipes

Our team actively contribute, the latest health tips, exercises routines and healthy recipes to support your life’s health journey.