Roasted Chilli, Garlic and Cashew Stir Fry

Roasted Chilli, Garlic and Cashew Stir Fry

Roasted Chilli, Garlic and Cashew Stir Fry


This meal is part of a weekly meal plan designed by Naseema Osman. It saves you both time and money.

Ingredient List:  Shop Ingredients
4 tablespoons oil
1 red pepper, thinly sliced
1 green pepper, thinly sliced
1 yellow pepper, thinly sliced
300 grams green beans
1 teaspoon salt
1 teaspoon pepper
1 brown onion, cut into thick chunks
1 tablespoon crushed garlic
3 red chillies, finely chopped or 1 tablespoon crushed chilli
300 grams chicken fillets, thinly sliced
100 grams cashews
50 grams spring onion, roughly chopped
3 tablespoons soy sauce
3 tablespoons fish sauce
2 teaspoons brown sugar

Method:
Step 1: Place a medium sized wok or pot over a high heat.
Step 2: Add 2 tablespoons of oil.
Step 3: Add peppers, onion and green beans.
Step 4: Add salt and pepper and cook for 7 to 8 minutes or until the veggies are tender and slightly charred.
Step 5: Remove the veggies from the pan and set aside.
Step 6: Add the rest of the oil to the pan.
Step 7: Add chilli and garlic and sauté for 30 seconds, constantly stirring.
Step 8: Add chicken and cook for 5 minutes or until the chicken is just about cooked.
Step 9: Add cashews and cook for another 2 minutes.
Step 10: Add back the veggies, sauces, sugar and half of the spring onion and mix well.
Step 11: Cover with a lid, and cook on a medium heat for 3 minutes.
Step 12: Add the rest of the spring onions and serve immediately.

Serve hot with jasmine rice or noodles.