Chilli Chicken with Broccoli and Cashews


1 tbsp peanut oil

600g chicken mince

1 clove garlic, crushed

1 small brown onion, sliced thinly

300g broccoli, cut into florets

2 tbsp fish sauce

1 tbsp hot chilli sauce

8 green onions, sliced thinly

1 1/4 bean sprouts

1/3 cup roasted unsalted cashews

4 fresh kaffir lime leaves, sliced thinly

1 fresh long red chilli, sliced thinly


1.  Heat half of the oil in wok; stir-fry chicken, in batches, until cooked.

2.  Heat remaining oil in wok; stir-fry garlic and brown onion until onion softens.  Add broccoli; stir-fry until almost tender.

3.  Return chicken to wok with sauces, green onion, sprouts, nuts and leaves; stir-fry just until hot.  Remove from heat; sprinkle with chilli.

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