I recommend using chicken thighs for my chicken stir-fry as this part of the fowl is generally tenderer than the breast. Stir-frys are renowned for being speedy to cook and healthy to eat. As long as the vegetables are piping hot throughout, they taste great when they hold on to some of their crunch! Sesame oil adds a subtle nuttiness, and ginger gives a little zing to this recipe.
In this recipe, I recommend ginger and cashew nuts. However, there are a million flavour combinations. Another particular favourite of mine is a honey and garlic chicken stir-fry.
Ginger was first cultivated in South Asia. It is used as a delicacy, a medicine and a spice, and is from the same plant family as cardamon, turmeric and galangal. Cashew nuts are a good source of protein and iron, amongst other nutrients.
Ingredients:
Steps:
Duration: Less than 30 minutes to prepare, 15 minutes to cook
Recipe for: 2 people
Note:Â Remember that small children can have trouble swallowing nuts. When making this dish for them, cut the cashews into small pieces.
Tags: bean sprouts, beansprouts, cashew nuts, chicken, chicken dish, Chicken Stir-Fry with Ginger and Cashew Nuts, chicken stock, garlic, ginger, iron, main courses, olive oil, peppers, protein, sesame oil, soy sauce, yellow peppers
Cashews are my fave.
[…] Make sure you buy the best chicken breasts and almonds you can (preferably organic), as this really does make all the difference. (Feeling nutty this week? I also recommend this chicken stir-fry with ginger and cashews.) […]