Thursday, April 28, 2011

Speedy Chicken & Cashew Nut Stir Fry

After roasting a large chicken last night, I wanted to cook something quick and simple this evening with the leftovers. The cupboards are bare in the run up to yet another bank holiday weekend, so store cupboard staples were called on to make this quick stir fry. It was literally on the table in under 10 minutes, making this a winning recipe for those on the run during the week.

Serves 2


  • Left over roast chicken or 2-3 skin less chicken thighs
  • Finely diced clove of garlic
  • 1 tsp groundnut oil
  • 1 grated thumb size ginger piece
  • A pinch of chili flakes
  • 1 onion sliced
  • 1 carrot sliced on diagonal
  • 8-10 mushrooms, roughly chopped
  • 3 tbsp unsalted cashew nuts
  • half green pepper sliced
  • 1 tsp Chinese 5 spice
  • 4-5 tbsp light soy sauce
  • 1 tsp 
  • handful chopped coriander and mint
  • Egg Noodles to serve

  1. Fill a saucepan with boiling water and put onto a simmer
  2. Heat a wok to high with groundnut oil
  3. Quickly stir-fry the garlic, chili flakes, ginger and five spice
  4. Add the noodles to the boiling water and simmer for 3-4 minutes
  5. To the wok, add the carrots, pepper, mushrooms and stir fry for 2 minutes
  6. Add the shredded left-over chicken and stir fry for another minute
  7. Add soy sauce, cashew nuts and sesame oil stirring continuously
  8. Drain the noodles
  9. Add the chopped herbs to the wok and serve with the noodles.
This recipe is soooo interchangeable, depending on whats in the cupboards and what you fancy, i.e. turkey meat for lower fat, rice instead of noodles, add more or less chili.............its up to you. 

1 comment:

Hester Casey said...

I love leftover chicken. It has such potential. You've created a lovely dish bursting with flavour, and pretty quick to make too!

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