Chicken Lime and Cashew Nut Stir-fry

"Great flavors and textures in this yummy, Asian stir-fry recipe. Vary the chilli heat according to your preference."
 
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photo by Bergy photo by Bergy
photo by Bergy
photo by Bergy photo by Bergy
photo by Bergy photo by Bergy
Ready In:
40mins
Ingredients:
18
Serves:
4
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ingredients

  • 16 ounces boneless chicken thighs, sliced into strips
  • 8 ounces fine egg noodles
  • 1 tablespoon clear honey
  • 2 -4 tablespoons vegetable oil (for example peanut or sunflower)
  • 1 tablespoon finely chopped ginger
  • 1 clove garlic, finely chopped
  • 8 coriander roots, scraped and finely chopped (cilantro)
  • 1 hot red chile, finely chopped (remove the seeds and use less if you don’t like it too hot)
  • 3 spring onions, sliced (green)
  • 1 medium carrot, cut into thin strips
  • 1 small red bell pepper, chopped (capsicum)
  • 1 head bok choy, coarsely chopped
  • 2 tablespoons dark soy sauce
  • 2 tablespoons ketjap manis (sweet Indonesian soy sauce)
  • 2 tablespoons toasted sesame oil
  • 1 kaffir lime, zest and juice
  • 13 - 12 cup chopped fresh cilantro leaves
  • 2 ounces unsalted toasted cashew nuts
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directions

  • Cook the noodles as per the instructions on the packet, drain and set aside.
  • Heat a large wok to a high heat.
  • Add a little of the vegetable oil to the wok, and when it is hot, stir-fry the chicken in batches until sealed and half-cooked.
  • Return all the chicken to the wok, add the honey, and continue cooking until the chicken is fully cooked and a rich golden colour.
  • Add a little water to the wok, as necessary, just to prevent the chicken and honey from sticking.
  • Remove the chicken and honey mixture from the wok and set aside while you cook the remainder of the dish.
  • Heat the remaining vegetable oil in the wok and saute the ginger, garlic, coriander roots and chilli for about a minute.
  • Add the vegetables and stir-fry over high heat until just tender.
  • Add the pre-cooked noodles and saute for a minute or so before returning the chicken to the pan.
  • Add the soy sauces, sesame oil, the lime zest and juice.
  • Heat through and correct the seasoning, adding a little more honey if desired.
  • Finally, stir through the fresh coriander.
  • Serve with a scattering of cashews over the top.

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Reviews

  1. This is a 5 star plus recipe - We Loved it! I used chicken skinless, boneless breasts (I had them on hand). Did not have coriander root so used a generous teaspoon of powdered coriander. I am not familiar with a Kaffir lime so used a regular lime- The flavors all came together beautifully. I seved the noodles on the side but next time I will mix them in as the recipe suggests. Thanks Daydream for posting this wonderful recipe
     
  2. This is a great recipe and having the coriander roots in the recipe really does make a difference. I used 2 chillies because I like it hot and I only used 1 tablespoon of sesame oil, as the particular oil I use is very strong and 2 would have been overpowering. I will definitely make this again .
     
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RECIPE SUBMITTED BY

<p>I was raised in a family that loves to travel, meet people from other countries, and taste new foods. We are quite 'international' - my brother's wife is Indian, my sister's husband is Swiss and my son's wife is of Swedish and Croatian origin. My little dogs are German - miniature Dachshunds.</p> 8725212"
 
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