Chicken & Cashew Stir Fry with Pak Choi & Rice Noodles

Chicken & Cashew Stir Fry with Pak Choi & Rice Noodles

I love a big stirfry with lots of colour and all the Asian flavours I can possibly fit in. The brightness of the vegetables always seems to cheer me up! Stirfry is also a great way to pack in a variety of veggies and possibly sneak some in that the boys wouldn’t usually eat.

Having been craving Chinese food for some time, I stumbled across this recipe from FitLikeMummy’s blog – an inspiring view into her journey to better health and fitness. Anything with Cashew Nuts instantly grabs my attention and it looked so absolutely delicious, I had to cook it!

Chicken & Cashew Stir Fry with Pak Choi & Rice Noodles

I just added some red cabbage for colour (and forgot that I wanted to add carrots). Hoisin Sauce was not to be found anywhere in the regular shops so I did without. On contemplation, I realised afterwards that I am literally five minutes from an entire selection of Chinese supermarkets. Notes for the future!

Chicken & Cashew Stir Fry with Pak Choi & Rice Noodles

Category: Weekday Meals

Cuisine: Asian

4-6

Chicken & Cashew Stir Fry with Pak Choi & Rice Noodles

Gluten Free, Sugar Free, Dairy Free, Family Friendly

Ingredients

  • 4 chicken breasts, cut in bite-sized pieces
  • 1 cup chicken stock
  • 3 tbsp oyster sauce
  • 3 tbsp hoisin sauce (or soy sauce)
  • 2-3 tsp crushed garlic
  • 1 tbsp peanut oil
  • 2 pak choi, roughly chopped
  • 3 spring onions, chopped, green and white parts separated
  • 1 cup cashews
  • 1/2 red bell pepper
  • 1/2 yellow pepper
  • 2 cups shredded red cabbage
  • 2 red chillies, deseeded and finely sliced (optional)
  • 1 packet rice noodles

Instructions

  • In a small bowl mix the stock with the oyster and hoisin/soy sauces, and the garlic. Set aside.
  • Heat the oil in a large pan or wok over high heat.
  • Add the chicken and cook until golden brown. When cooked, remove from the pan set aside.
  • Lower heat to med-high.
  • Add the pak choi, white part of the spring onions and vegetables to the same pan. Cook until the veggies are tender but still crisp, about 3 minutes.
  • Return cooked chicken to skillet along with the sauce, the green onion tops, red chilli (if using) and the cashews.
  • Cook until sauce has reduced a bit, about 2-3 minutes.
  • Serve with rice noodles.
https://mammachefjozi.com/chicken-cashew-stir-fry-pak-choi-rice-noodles/

Chicken & Cashew Stir Fry with Pak Choi & Rice Noodles

Original recipe by FitLikeMummy

 

Posted on: March 23, 2018mammachefjozi

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