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Categories:
soy sauce water fish sauce sugar sesame oil peanut oil chicken breasts garlic fresh ginger shallots cold broccoli green beans bean sprouts cashews cilantro lime wedges
Viewed: 29 - Published at: 5 years agoIngredients
- 2 tablespoons light soy sauce
- 1 tablespoon water
- 3 teaspoons fish sauce
- 2 teaspoons sugar
- 3 drops sesame oil
- 2 tablespoons peanut oil
- 1 pound chicken breasts sliced into 1/2 inch strips
- 3 cloves garlic
- 1/4 teaspoon fresh ginger grated
- 3 shallots chopped
- 1 pinch chili flakes optional
- 1 pound cooked rice cold
- 1 head broccoli trimmed and sliced into bite-size pieces
- 4 1/4 ounces green beans trimmed and sliced
- 5 1/4 ounces bean sprouts
- 2 ounces roasted cashews roughly chopped
- 1 handful fresh cilantro
- lime wedges to serve
Method
- In small bowl, combine the soy sauce, water, fish sauce, sugar and sesame oil. Set aside.
- Heat half the peanut oil in a wok over a high heat and add the chicken strips. Stir fry about 3 to 4 mins, turning, or until just cooked. Remove the chicken from wok and set aside.
- Add the remaining peanut oil to wok, heat, and add the garlic, ginger, shallot and chili (if using) and stir fry for about 1 min. Add the rice and cook for another minute. Add broccoli, beans, bean sprouts and the sauce mixture and cook for 5 mins or until the vegetables are tender.
- Return the chicken to the wok, then add the cashews and cilantro and stir to combine. Remove from heat and serve immediately with lime wedges on the side.
