Chicken with Cashew Nuts Stir Fry

Ingredients

Servings

4 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

1.1 lb

Tyson® Chicken Breasts , thinly sliced

1

Yellow Onion , thinly sliced

1

Large Carrot , thinly sliced

2 cloves

Garlic , crushed

2 3/4 cups

Broccoli Florets

1/2 cup

Baby Corn , halved

1 Tbsp

Vegetable Oil

16 oz

Hokkien Noodles

1/2 cup

Unsalted Cashews , roasted

2 Tbsp

Sweet Chili Sauce

2 Tbsp

Oyster Sauce

2 Tbsp

Water

Cooking Instructions

HIDE IMAGES

Step 1

In a heat-proof glass bowl, cover Hokkien Noodles (16 oz) with boiling water. Gently stir until noodles start to separate, about 2-3 minutes. Drain and set aside.

Step 2

In a mixing jug, add Sweet Chili Sauce (2 Tbsp) , Oyster Sauce (2 Tbsp) and Water (2 Tbsp) . Stir to combine. Set sauce aside.

Step 3

In a wok or fry pan over high heat, add Vegetable Oil (1 Tbsp) . Add Tyson® Chicken Breasts (1.1 lb) . Cook in batches for 4-5 minutes, or until the chicken is just cooked. Transfer to a plate as finished.

Step 4

In the same wok or fry pan, add Yellow Onion (1) and Carrot (1) . Stir fry for 2-3 minutes, or until the onion has started to soften.

Step 5

Add Garlic (2 cloves) , Baby Corn (1/2 cup) , Broccoli Florets (2 3/4 cups) and Unsalted Cashews (1/2 cup) . Stir fry for 2-3 minutes, or until vegetables are tender.

Step 6

Return the chicken, noodles and sauce to the pan. Stir fry for another 2-3 minutes, or until everything is combined and heated through.

Step 7

Serve and enjoy!