This Garlic Ginger Chicken Chilli Stir Fry, ready in 20 minutes, combines tender chicken with a simple sauce and toasted cashews, making it a quick and delicious meal served with rice or noodles.
500grams/1 poundSkinless Chicken Breast(diced into 2cm x 2cm chunks)
1tablespoonSesame oil
For the Sauce
½cupSoy sauce
½cupSugar Free Maple Syrup
2tablespoonsCrushed garlic
2teaspoonsFreshly grated ginger
2tablespoonsLemon Juice
2tablespoonsChilli Paste or Sambel Olek
Other
¾cupUnsalted cashews
½cupchopped green shallots/green onions
1½cupsCooked Brown rice
Instructions
Lightly roast the cashews for 4 to 5 minutes at 180 C/360 F
¾ cup Unsalted cashews
Add all the ingredients for the sauce to a bowl and whisk until combined, then set aside.
½ cup Soy sauce, ½ cup Sugar Free Maple Syrup, 2 tablespoons Crushed garlic, 2 teaspoons Freshly grated ginger, 2 tablespoons Chilli Paste or Sambel Olek, 2 tablespoons Lemon Juice
Heat a wok on high heat, add the Sesame oil. Once oil is hot, add the diced chicken. Use a pair of tongs or wooden spoon to cook chicken through until juicy and golden. Make sure to turn frequently so as not to burn the chicken.
Once chicken is cooked, decrease the heat to medium and pour in the sauce. Stir through for a minute or two.
Add the cashews and chopped shallots/green onions, stirring through for another minute. Remove from the heat.
To Serve: divide rice among bowls, along with chicken. On top add, a little more fresh chopped shallots/green onions, white sesame seeds and fried shallots.
Notes
Heat Intensity: 2 tablespoons of sambel olek in the honey chilli sauce creates a “medium heat”. If you’d like it a bit milder, go with 1 tablespoon of sambel olek in the sauce, and then you can add additional chilli upon serving if needed.
Sambel Olek: this is an Indonesian chili paste available from the Asian food aisle of supermarkets. If you can't find this, any chili paste will work.
Substitutions:
Lemon Juice - sub with Rice Wine Vinegar (same quantity)
Soy Sauce - sub with Oyster Sauce (same quantity)
Veges: if you’re looking to add veges, I’d recommend choosing ones that cook quickly, like sliced green beans, spinach, kale, bok choi, red or green capsicum/peppers.
Alternatives to Rice: Aside from brown rice, you could use cauliflower rice or zucchini noodles for a low carb option, or any other type of noodle
Cashews: Make sure to buy unsalted, otherwise this dish will be way to salty. Alternatives to cashews: Almonds, Walnuts, or hazelnuts, or even a tin of drained water chestnuts will still give you a nice texture and crunch but without the nuts.
Storage: Store in an air tight container in the fridge for upto 2 days.
Is this freezer friendly? No. This dish is best eaten when its cooked or as leftovers within a couple of days
Nutritional information is per person and includes rice.