Ultimate Chicken Stir-fry

Chicken Stir Fry Recipe. A gorgeous oriental celebration of colours and tastes - and it's quick and easy to make. Devour our stir fried chicken recipe.

You will need the following

For the Sauce

1 teaspoon chili oil (you can substitute sesame oil)
2 cloves garlic (minced)
1 tablespoon ginger
3 spring onions (reserve the green tops) slice the white part of the onions very thin
3 tablespoons soy sauce
3/4 cup water

For the stir fry

1.5 lb chicken breast (cut into 1 - 2 inch pieces) You can use beef for this one too!
1 lb mushrooms (shitake, button or whichever you prefer) stems removed, cut into large pieces
1 can whole water chestnuts
3/4 cup unsalted cashews (you can rinse salted cashews through a strainer if you can't find unsalted)
3 - 5 green tops from spring onions (cut into 2 - 3 inch strips)
1 cup carrots (slice into 2 - 3 inch strips)
4 cups white rice (cook per directions on package)
2 tablespons peanut oil
1 tablespoon cornstarch mixed with 2 tablespoons water

How to Cook Chicken Stir Fry

Step One

In a bowl add all the sauce ingrdients and mix together well in a bowl.

Step Two

In a dry wok add the cashew nuts and toast for about a minute, stirring continually. Becareful not to burn the cashew nuts. Remove from wok and put to one sde.

Step Three

Heat two table spoons of peanut oil and stir fry the cicken until browned. This should take about 5-6 minutes. Remove the chicken and put to one side.

Step Four

Stir fry the Mushrooms, Carrots and Water chestnut for about 3 minutes then add the Chicken and Cashew Nuts, spring onion tops and stir in well.

Step Five

Cover the wok and let simmer for about 3 minutes. Add the Cornstarch mix and stir in. This will thicken the Sauce.

Serve with white rice.

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