Name: Cashew chicken with water chestnuts and broccoli
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 600 gram chicken thigh fillets, chopped coarsely; 2 tablespoon xo sauce; 1 teaspoon fish sauce; 2 tablespoon finely grated lemon rind; 2 tablespoon lemon juice; 1 tablespoon brown sugar; 10 centimetre stick fresh lemon grass (20g), chopped finely; 2 tablespoon peanut oil; 1 small brown onion (80g), sliced thinly; 1 fresh long red chilli, sliced thinly; 300 gram broccoli, cut into florets; 227 gram can whole water chestnuts, rinsed, drained; 2 green onions, sliced thinly; 1/4 cup (40g) coarsely chopped roasted unsalted cashew nuts

Ingredients

600 gram chicken thigh fillets, chopped coarsely

2 tablespoon xo sauce

1 teaspoon fish sauce

2 tablespoon finely grated lemon rind

2 tablespoon lemon juice

1 tablespoon brown sugar

10 centimetre stick fresh lemon grass (20g), chopped finely

2 tablespoon peanut oil

1 small brown onion (80g), sliced thinly

1 fresh long red chilli, sliced thinly

300 gram broccoli, cut into florets

227 gram can whole water chestnuts, rinsed, drained

2 green onions, sliced thinly

1/4 cup (40g) coarsely chopped roasted unsalted cashew nuts

Method

1.Combine chicken, sauces, rind, juice, sugar and lemon grass in medium bowl.

2.Heat half the oil in wok; stir-fry chicken, in batches, until browned. Remove from wok.

3.Heat remaining oil in wok; stir-fry brown onion and chilli until onion softens. Add broccoli and chestnuts; stir-fry until broccoli is tender. Return chicken to wok; stir-fry until hot, season to taste. Serve sprinkled with green onion and nuts.

XO sauce is a spicy seafood sauce made from dried fish and shrimp and cooked with chilli, onion, garlic and oil. It is available from Asian food stores. Chicken mixture can be marinated for a few hours or overnight in the fridge.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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