Chicken aubergine and cashew stir fry recipe

Total time 30 mins
20 mins preparation time
10 mins cooking 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
1 
small aubergine, in strips
1 
red onion, in strips
50 g
shiitake mushrooms, quartered
 ½ bunch
spring onions, roughly chopped
2 
cloves of garlic, finely diced
15 g
ginger, finely diced
5 tbsp
frying oil
50 ml
oyster sauce
50 g
roasted cashew nuts
 ½ 
lime

For the topping:

3 
stalks coriander, leaves plucked off
2 
spring onions, finely sliced
Nutritional facts (per portion): 3043 kJ  /  726 kcal
43.5 g Fat
37.3 g Protein
42 g Carbohydrates

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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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 spring onions and onion 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 Kikkoman 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.

Let us know what you think

Thank you for your feedback!

Click on the number of stars you want to give: the more the better!

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