There’s an argument to be made that stir fry is our national dish – it’s so universally loved, infinitely customisable and hits the sweet spot between healthy and delicious. This recipe is kiddy-friendly and approachable, with only a hint of chilli and spice – but feel free to dial it up with fresh chilli or Szechuan peppercorns and finish with fresh coriander. Also the veg can be swapped out for snow peas, Asian greens, mushrooms – pretty much anything goes. Just cut anything you’re using to similar widths so they cook in a similar time frame.
We dish this up as marinated chicken, the prepped vegetables and the finishing sauce, ready for customers to throw together at home. If you’re making this yourself, that level of advance preparation makes short work of dinner – we promise, you’ll feel amazingly efficient and in control when it comes together in five minutes flat!
For the marinade:
20ml light soy sauce
1-2 garlic cloves, finely minced
3 cm piece of ginger, peeled and finely minced
0.25-0.5 tsp five spice powder
500g chicken breast, sliced into bite-sized pieces
1 tbs neutrally flavoured oil (peanut, sunflower, rice bran)
1 red pepper, cored and sliced into 1 cm slices
1 small head of broccoli, separated into florets
4 spring onions, ends removed and cut into 2 cm lengths
Stir fry sauce
30ml light soy sauce
10ml kecap manis
30ml sweet chilli sauce
1 tsp rice vinegar
1 tsp sesame oil
To finish: 60g roast cashews
To serve: steamed rice or noodles
Mix all the marinade ingredients together and stir through the chicken. Allow to marinate, refrigerated, for an hour (or however long you’ve got).
In a wok or non-stick frying pan, heat the oil till smoking then quickly toss in the marinated chicken and stir-fry till sealed on all sides. Remove from the wok or pan.
Reheat the pan with a little more oil if necessary and toss the red pepper, broccoli and spring onion till crisp-tender and shiny. Return the chicken to the pan, add the stir fry sauce and toss till everything is cooked and thoroughly coated.
Serve on rice or mixed through noodles and sprinkle with the roast cashew nuts.