Chicken aubergine and cashew stir fry recipe

5 1 ratings

Total time30 mins

20 minspreparation time

10 minscooking time

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

Ingredients

2 portion(s)

250 g

chicken thigh, in strips

small aubergine, in strips

red onion, in strips

50 g

shiitake mushrooms, quartered

 ½ bunch

spring onions, roughly chopped

cloves of garlic, finely diced

15 g

ginger, finely diced

5 tbsp

frying oil

50 ml

oyster sauce

2 tbsp

Kikkoman Naturally Brewed Soy Sauce

1 tbsp

Kikkoman Toasted Sesame Oil

50 g

roasted cashew nuts

lime

For the topping:

stalks coriander, leaves plucked off

spring onions, finely sliced

Nutritional facts (per portion):3043 kJ / 726 kcal

43.5 gFat

37.3 gProtein

42 gCarbohydrates

Preparation

Step 1

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.

Step 2

Heat 3 tbsp of oil in the wok and fry the aubergine in it. Add the mushrooms and sauté. Add spring onions and onion and fry briefly. Remove the vegetables.

Step 3

Add the remaining oil to the wok, add the chicken, fry quickly to colour and remove.

Step 4

Add garlic and ginger to wok and fry until translucent. Add chicken back in and stir.

Step 5

Add the vegetables, fry together briefly, add oyster sauce, Kikkoman soy sauce and Kikkoman toasted sesame oil and mix well.

Step 6

Fold in half of the cashews. Squeeze the juice of the lime over the chicken and vegetable mixture.

Step 7

Garnish the dish with coriander, remaining cashews and spring onions.

Step 8

Finish by seasoning with soy sauce and sesame oil for perfect glaze, aroma and flavour.

Recipe-ID: 930

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Featured product in this recipe

Kikkoman Naturally Brewed Soy Sauce

Kikkoman Toasted Sesame Oil