One of my favourite tasty and easy mid-week recipe. Takes about 15 mins to prep and 15 mins to cook.
What you need:
- Cooking oil (I always use olive)
- 750g chicken thigh fillets, sliced into bite-sized chunks
- 100 ml chicken stock
- 50 ml soy sauce
- 5 tablespoons recap manis (sweet thick soy sauce)
- 1 tablespoon cornflour
- whole broccoli, trimmed, cut into florets
- 1 carrot, pealed and chopped
- 1/3 cup unsalted roasted cashews
- Serve with rice
Heat oil in a pan over high heat. Add the chicken. Stir-fry for 4 - 5 minutes or until golden. Move chicken into a bowl. Add broccoli and carrots into the pan. Stir-fry for 3 - 4 minutes. Return the chicken into the pan with vegetables.
Combine the chicken stock, soy sauce, kecap manis and cornflour in a small bowl. Add the mixture into the pan.
Stir-fry until combined and chicken is heated through. Divide rice and stir-fry among serving plates. Add some cashews on top and serve.
