Servings: 4 | Total time: 30 mins
Nutritional information: (average serve)
- Calories: 487
- Protein: 51g
- Carbs: 12g Sugars: 7g
- Fat total: 24g | Sat Fat: 5g
Ingredients:
2 tsp sesame oil
6 chicken thigh fillets, trimmed, thinly sliced
1 red onion, cut into wedges
1 garlic clove, thinly sliced
5cm piece of ginger, peeled, cut into matchsticks
1 bunch broccolini, cut into 5cm lengths
300g mixed exotic mushrooms (such as oyster, enoki, king brown & shiitake), torn or sliced
1 tsp Chinese five spice
1 tbsp black bean sauce
1 long red chilli, seeded, finely chopped (optional)
1 tbsp Chinese rice wine or dry sherry
¼ cup (60ml) oyster sauce
½ cup (75g) cashews, toasted
Steamed jasmine rice, to serve (optional)
Coriander to serve
Method
Step 1
Heat half the oil in a wok or large frying pan over high heat. Stir-fry the chicken, in 4 batches, for 2-3 mins or until golden brown and cooked through. Transfer to a heatproof bowl.
Step 2
Heat the remaining oil in the wok or pan. Add the onion, garlic and ginger and stir-fry for 1 min. Return the chicken to the wok or pan with the baby broccoli and mushroom and stir-fry for 1-2 mins or until mushroom is just tender.
Step 3
Add the Chinese five spice, black bean sauce, chilli, if using, and rice wine or sherry to the wok or pan. Stir-fry for 30 secs or until aromatic. Add the oyster sauce and cashews. Stir-fry until mixture is heated through and well combined.
Step 4
Divide the rice and stir-fry among serving bowls. Sprinkle with coriander.