GATF Recipe challenge of the month – a snappy snap Stir-Fry!
How is it possible that classes start up again in a month’s time?! We don’t know about you, but our summer bucket list doesn’t have as many ticks as we were hoping. It seems we’ll be going hard in February to make up for time lost in lazy days and Netflix binges!
It’s damn disappointing that February is the shortest month. How are we meant to squeeze in bushwalks, beach days, (maybe one or two more Netflix series, but shhhh), and organise a catch-up with all of those people we had promised that ‘we have to get together this summer!’? There just isn’t enough time.
And the icing on the ‘way too busy cake’ is that ain’t nobody got time to waste the precious sunlight in the kitchen! Before you go into a stress cyclone, read on. We have an answer that is not to just ‘go hungry’. Your Hail Mary for this summer finale: a snappy stir-fry. This recipe is ready in a snap. You can prepare it in the time it takes to re-apply your sunblock.
Chicken, broccoli, and cashew stir-fry is a hands-down crowd pleaser. Well, usually. Don’t get us wrong, it tastes incredible, but it does leave vegos hungry and those with nut allergies uncomfortable. If your squad has no diet restrictions, easy peasy lemon squeezy. But not to worry if there are restrictions! It’s easy to substitute chicken for tofu, the preparation is nearly the same. If there are nut allergies, the recipe is still freaking great without them. You can consider leaving the nuts as a garnish, but be sure to be insanely careful with handling them.
Anyway, now on to the good stuff. You’ll need a few basic tools and ingredients that can all be found at Coles or Woolies. The preparation and cooking shouldn’t take more than 30 minutes, and it will make four tasty servings.
Wooden spoon for stirring
Rice cooker or saucepan
And for ingredients, you’ll want to round up:
1 tablespoon of peanut oil
750g of chicken thigh fillets (don’t forget to trim off extra fat) OR substitute tofu
1.5 tablespoons of soy sauce
1.5 tablespoons of kecap manis
1 teaspoon of cornflour
350g (roughly 2 cups) of broccoli florets
6 shallots cut into 4 cm portions
55g (about ⅓ cup) of cashews
Some white rice (we’re no good at guestimating the right rice amounts either. You’re on your own there.)
All set? Let’s dive in!
1. Alright, get your rice cooking however it is meant to be cooked. Then, if you’re using chicken, heat half of the oil in the wok over high heat. Add half the chicken and stir fry until golden. Check for pink — undercooked chicken boots even the most talented cooks off Masterchef. Set cooked chicken aside, reheat wok, and cook the remaining chicken
Cooking for vegos? Cut up the tofu into bite-sized chunks and prepare the same way. You can also transfer cut up tofu onto a baking sheet, drizzle lightly with oil, and bake at 200℃ for 30 minutes.
2. Next, combine the soy sauce, kecap manis, and cornflour into a small bowl. Yup, that’s it for step two! We weren’t kidding when we said this recipe was a snap.
3. Now add the remaining oil into the wok. Once heated, add the broccoli and fry it up for about two minutes. Toss in the shallots and fry that veg for 60 quick seconds.
4. Last step! All that’s left to do is combine it all together! Add the chicken (or tofu), cornflour mixture, and cashews (if you’re using them) into the fried veg and fry until everything is heated up. Dish out with some rice, and you’re good to enjoy your evening!
If you’re feeling extra adventurous, you can add some spice to the dish with chilli flakes or hot sauce. Feel free to make this dish your own by adding some extra veg, special garnishes, or pairing with your favourite sides!
Invite your friends, or prepare this stir-fry for your parents. You’re not the only one getting anxious with the seasonal change rapidly approaching. Whoever you choose to feed, be ready for lots of happy faces, full tummies, and requests for the recipe! With such a flavourful and snappy dinner, you and your squad will be tossing this one in the permanent recipe book.
Now, hurry up and go enjoy the last bit of summer!
Did your stir-fry turn out picture perfect? Or is it a tasty trainwreck? Send us your pics and your tips!