Chicken Lime And Cashew Nut Stir-Fry Recipe

Name: Chicken Lime And Cashew Nut Stir-Fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 16 ounces boneless chicken thighs, sliced into strips; 8 ounces fine egg noodles; 1 tablespoon clear honey; 2 -4 tablespoons vegetable oil (for example peanut or sunflower); 1 tablespoon finely chopped ginger; 1 clove garlic, finely chopped; 8 coriander roots, scraped and finely chopped (cilantro); 1 hot red chile, finely chopped (remove the seeds and use less if you don't like it too hot); 3 spring onions, sliced (green); 1 medium carrot, cut into thin strips; 1 small red bell pepper, chopped (capsicum); 1 head bok choy, coarsely chopped; 2 tablespoons dark soy sauce; 2 tablespoons ketjap manis (sweet Indonesian soy sauce); 2 tablespoons toasted sesame oil; 1 kaffir lime, zest and juice; 1/3 - 1/2 cup chopped fresh cilantro leaves; 2 ounces unsalted toasted cashew nuts

Servings: persons

16 ounces boneless chicken thighs, sliced into strips
8 ounces fine egg noodles
1 tablespoon clear honey
2 -4 tablespoons vegetable oil (for example peanut or sunflower)
1 tablespoon finely chopped ginger
1 clove garlic, finely chopped
8 coriander roots, scraped and finely chopped (cilantro)
1 hot red chile, finely chopped (remove the seeds and use less if you don't like it too hot)
3 spring onions, sliced (green)
1 medium carrot, cut into thin strips
1 small red bell pepper, chopped (capsicum)
1 head bok choy, coarsely chopped
2 tablespoons dark soy sauce
2 tablespoons ketjap manis (sweet Indonesian soy sauce)
2 tablespoons toasted sesame oil
1 kaffir lime, zest and juice
1/3 - 1/2 cup chopped fresh cilantro leaves
2 ounces unsalted toasted cashew nuts

1
Cook the noodles as per the instructions on the packet, drain and set aside.
2
Heat a large wok to a high heat.
3
Add a little of the vegetable oil to the wok, and when it is hot, stir-fry the chicken in batches until sealed and half-cooked.
4
Return all the chicken to the wok, add the honey, and continue cooking until the chicken is fully cooked and a rich golden colour.
5
Add a little water to the wok, as necessary, just to prevent the chicken and honey from sticking.
6
Remove the chicken and honey mixture from the wok and set aside while you cook the remainder of the dish.
7
Heat the remaining vegetable oil in the wok and saute the ginger, garlic, coriander roots and chilli for about a minute.
8
Add the vegetables and stir-fry over high heat until just tender.
9
Add the pre-cooked noodles and saute for a minute or so before returning the chicken to the pan.
10
Add the soy sauces, sesame oil, the lime zest and juice.
11
Heat through and correct the seasoning, adding a little more honey if desired.
12
Finally, stir through the fresh coriander.
13
Serve with a scattering of cashews over the top.

991

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 16 ounces boneless chicken thighs, sliced into strips, 8 ounces fine egg noodles, 1 tablespoon clear honey, 2 -4 tablespoons vegetable oil (for example peanut or sunflower), and more.

Yes, Chicken Lime And Cashew Nut Stir-Fry falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Lime And Cashew Nut Stir-Fry

How did you like this recipe?

Frequently Asked Questions