Organic chicken & cashew stir-fry
A bold and simple organic chicken and cashew stir-fry with bell pepper, onion, garlic, and a savory sauce, finished with a light flour slurry and served over rice.
What you need
How Maurice does it
- 1
Heat olive oil in a wok over medium heat. Add cashew nuts and dried chili flakes, and toast for a few minutes until fragrant. Remove cashews and set aside.
- 2
In the same wok, add chicken thigh pieces and stir-fry until golden and cooked through.
- 3
Add sliced bell pepper, chopped onion, and garlic. Stir-fry for about 10 minutes until vegetables are tender.
- 4
Add spring onions, soy sauce, and oyster sauce. Stir to combine.
- 5
Return the toasted cashews to the wok. In a small bowl, mix wheat flour with water to make a slurry, then pour into the wok to thicken the sauce slightly.
- 6
Add cooked rice and stir well until everything is evenly mixed and heated through.
- 7
Serve hot, garnished with extra spring onions if desired.
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