Even the pickiest eaters will be impressed by this quick and flavour-packed stir fry. Perfect for busy evenings, this chicken and broccolini dish comes together fast without sacrificing taste or texture.
Tender chicken, crisp vegetables, and toasted cashews are brought together with light Asian-inspired flavours, creating a balanced meal that feels both fresh and satisfying. Using the right cookware makes a noticeable difference when cooking stir fries, especially when high heat and fast movement are involved.
For this recipe, a wok with strong heat control and a reliable non-stick surface makes all the difference. Cooking with Scanpan cookware allows the chicken to brown evenly while keeping vegetables crisp, all with minimal oil and easy movement during stir frying.
This dish is a great option for health-conscious households, offering a generous mix of protein and vegetables. Most of the time is spent preparing ingredients, with the actual cooking taking just a few minutes — ideal for weeknight meals or casual entertaining.
Ingredients
- 500g chicken breast, sliced
- 1 teaspoon fresh ginger, finely sliced
- 2 cloves garlic, crushed
- 1 red onion, cut into wedges
- 2 bunches broccolini
- 1 large carrot, thinly sliced
- 1 bunch asparagus
- 250g cashew nuts
- Thai basil, to serve
Method
- Heat a small amount of oil in a hot wok over medium heat. Stir-fry the cashews for 1–2 minutes until lightly golden, then remove with a slotted spoon and set aside.
- Increase the heat. Stir-fry half of the chicken for 2–3 minutes until browned. Remove from the wok and repeat with the remaining chicken.
- Heat the wok again over high heat. Add broccolini, asparagus, carrot, red onion, ginger, and garlic. Stir-fry for 2 minutes until vegetables are hot but still crisp.
- Return the chicken and cashews to the wok, toss gently, then remove from heat and stir through Thai basil.
- Serve immediately with steamed rice.
