This week’s Dinnerly box included the ingredients and recipe for ‘Chicken and Cashew Stir-Fry with Hokkien Noodles’. I chose it because I love Chicken and Cashew Stir-Fry but I had never made it myself. Dinnerly meals are easy and simply delicious home-cooked meals that everyone will love.
Chicken and Cashew Stir-Fry with Hokkien Noodles
July 8, 2020
There's no need to dial out for this family favourite when you can whip it up at home in no time. Simply stir-fry chicken strips with veggies in a lip-smacking sticky sauce, toss with noodles and finish with crunchy cashews.
Persons
2
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
Ingredients
- 40g cashews
- 450g thin hokkien noodles
- free-range chicken thigh fillets
- 1 zucchini
- 1 onion
- 1 bunch pak choy
- 1 tbs barbecue sauce
- 2 tsp vegetable oil
- 2 tsp honey
- 1½ tbs soy sauce
- 1 garlic clove
Instructions
- Prep ingredients: Crush or finely chop 1 garlic clove. Quarter the pak choy lengthwise. Thickly slice the onion. Quarter the zucchini lengthwise, then thinly slice. Thinly slice the chicken.
- Make sauce: Put 1½ tbs soy sauce, 1 tbs barbecue sauce and 2 tsp honey in a bowl and stir to combine.
- Soak noodles: Put half the noodles* (see Cooking tip) in a large heatproof bowl, cover generously with boiling water and soak for 2 mins, using a fork to gently separate the noodles after they start to soften. Drain.
- Cook stir-fry: Meanwhile, heat 2 tsp vegetable oil in a large frypan over high heat. Stir-fry the onion, chicken and garlic for 2-3 mins until golden. Add the zucchini and pak choy and stir-fry for 1-2 mins until the vegetables are tender but still have crunch.
- Serve up: Add the sauce and three-quarters of the cashews to the pan and stir-fry for a further 2-3 mins until the sauce is slightly thickened. Add the noodles and stir-fry for 30 secs or until warmed through. Remove the pan from the heat. Divide the stir-fry among bowls, scatter over the remaining cashews and enjoy!
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