MEWAH Recipe : Chicken, Broccoli and Cashew stir-fry


  • 1 1/2 tablespoons salt-reduced soy sauce
  • 1 1/2 tablespoons kecap manis
  • 1 teaspoon cornflour
  • 350g broccoli, trimmed, cut into florets
  • 6 shallots, ends trimmed, cut into 4cm lengths
  • 55g (1/3 cup) unsalted roasted cashews
  • Cooked MEWAH Thai White Rice


  • Heat half the oil in a wok over high heat. Add half the chicken.
  • Stir-fry for 2-3 minutes or until golden. Transfer to a plate. Repeat
  • With remaining chicken, reheating the pan between batches.
  • Combine the sherry, soy sauce, kecap manis and cornflour in a small bowl.
  • Heat remaining oil in wok over high heat. Add broccoli. Stir-fry for 2 minutes.
  • Add shallot. Stir-fry for 1 minute or until broccoli is bright green and tender crisp.
  • Add chicken, cornflour mixture and cashews. Stir-fry until combined and chicken is heated through.
  • Divide rice and stir-fry among serving bowls. Serve


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