Stir Fry With Cashews Recipe Kit Recipe

About this recipe

Create a delicious and wholesome stir fry with our Stir Fry with Cashews Recipe Kit, featuring a perfect balance of fresh vegetables, tender chicken, and crunchy cashews. This kit includes vibrant bell peppers, broccoli, and carrots, along with high-quality cashews and flavorful seasonings to help you craft a dish that’s both satisfying and easy to prepare. With simple steps, you’ll stir fry the vegetables to tender-crisp perfection, cook the chicken until golden, and bring everything together with a savory sauce for a meal that’s bursting with flavor. Whether served on its own or paired with your favorite rice, this stir fry is a quick and healthy option for any day of the week. Perfect for home cooks looking to enjoy a restaurant-quality dish without the hassle, this recipe kit makes it easy to bring the taste of Asian-inspired cuisine to your table. Make family meals stress free with AnyFeast — a family meal planner built for Indian kitchens and busy schedules.

Ingredients

• 250 g Carrot
• - Bell Peppers
• 1 pc Broccoli
• - Chicken Breast Slices
• 100 g Garlic
• loose Ginger
• 190 ml White Cooking Vinegar
• - Corn Starch Powder

Instructions

1. 1. Prepare the Vegetables: Wash and chop the hydroponically grown bell peppers, broccoli, and Ooty carrots into bite-sized pieces.
2. 2. Cook the Chicken: Slice the chicken breast thinly, then season with salt and pepper. Heat a tablespoon of sunny soya fit refined soybean oil in a large pan over medium-high heat, and cook the chicken until golden and cooked through. Remove from the pan and set aside.
3. 3. Stir Fry the Vegetables: In the same pan, add a bit more oil and stir fry the chopped vegetables (bell peppers, broccoli, carrots) until they are tender-crisp, about 5-7 minutes.
4. 4. Add Aromatics: Mince the garlic and ginger, then add them to the pan, cooking for an additional minute until fragrant.
5. 5. Prepare the Sauce: In a small bowl, mix 2 tablespoons of Nilon's soy sauce with 1 tablespoon of Sams white cooking vinegar and a teaspoon of Weikfield corn starch powder. Stir till smooth.
6. 6. Combine Ingredients: Return the cooked chicken to the pan with the vegetables. Pour the sauce over and stir everything together, cooking until the sauce thickens and coats the stir fry.
7. 7. Finish with Cashews: Add the Tong Garden baked cashew nuts to the pan, stirring to distribute them evenly through the dish.
8. 8. Serve: Cook the Daawat Rozana super basmati rice as per instructions on the package. Serve the stir fry over the rice, ensuring a little bit of each component in every serving.