Chicken aubergine and cashew stir fry recipe
For a delicious meal in minutes, this chicken and aubergine stir fry recipe is hard to beat! It's so quick and easy and the cashews add texture
- Serves2
- Preparation Time20 mins
- Cooking Time15 mins
Nutrition per serving
- Energy726 Kcals
- Protein37.3g
- Carbohydrates42g
- Fat43.5g
Ingredients
- 250 g chicken thigh, in strips
- 5 tbsp frying oil
- 1 small aubergine, in strips
- 50 g shiitake mushrooms, quartered
- 1 red onion, in strips
- ½ bunch spring onions, roughly chopped
- 2 cloves of garlic, finely diced
- 15 g ginger, finely diced
- 50 ml oyster sauce
- 2 tablespoons Kikkoman Soy Sauce
- 1 tablespoon toasted sesame oil
- 50 g roasted cashew nuts
- ½ lime
For the topping:
- Few coriander leaves
- 2 spring onions, finely sliced
Method
Bring water to a boil in a wok. Add the chicken to the boiling water and cook for about 12 minutes. Then place in a colander and drain. Rinse the wok and pat dry.
Heat 3 tbsp of oil in the wok and fry the aubergine in it. Add the mushrooms and sauté. Add the onion and spring onions and fry briefly. Remove the vegetables.
Add the remaining oil to the wok, add the chicken, fry quickly to colour and remove.
Add garlic and ginger to wok and fry until translucent. Add chicken back in and stir.
Add the vegetables, fry together briefly, add oyster sauce, Kikkoman soy sauce and toasted sesame oil and mix well.
Fold in half of the cashews. Squeeze the juice of the lime over the chicken and vegetable mixture.
Garnish the dish with coriander, remaining cashews and spring onions.
Finish by seasoning with soy sauce and sesame oil for perfect glaze, aroma and flavour.
