2. Heat a large pan with oil (see notes) over high heat. Add chicken strips and cook for 3-4 minutes or until golden and nearly cooked through.
3. Add vegetables to the pan with chicken and stir-fry for further 3-4 minutes. Crush garlic and grate ginger (to yield roughly 1 tbsp), add to the pan as you go.
4. Combine 1 tbsp cornflour with 1 1/2 cup water, 3 tbsp soy sauce and 2 tbsp sugar. Stir into pan, bring to a simmer and allow to thicken.
5. Serve chicken stir-fry over rice. Top with cashew nuts.
Use the rice tub to quickly measure out x 1.5 water.
We used sesame oil for this recipe (for added flavour) but peanut, coconut or other neutral oils work well too.
Chicken stir fry strips, 600g
Stir-fry vegetable mix, 1 packet
Garlic, 2 cloves
Cashew nuts, 1 packet (75g)
FROM YOUR PANTRY
Oil for cooking (see notes), cornflour, soy sauce, sugar (brown or other)