Asian chicken stir-fry with cashews and mushrooms
From the foundersAlexander Eriksson·Founder & CEO
A protein-rich, flavourful stir-fry with lean chicken fillet, crunchy cashews and fresh mushrooms in a rich soy sauce with garlic and ginger.
Ingredients
2 servings
- 500 gchicken fillet
- 40 gcashew nuts
- 250 gMushrooms 250g Class 1 ICA
- 65 gBaby spinach, washed, 65g ICA
- 0.5 stCucumber 1-pack Class 1 ICA
- 1 mskbutter or rapeseed oil
- 3 mskJapanese soy sauce
- 0.5 stLemon 1-pack Class 1 ICA
- 2 klyftorgarlic
- 1 mskfresh ginger
How to make it
- 1
Cut the chicken fillet into bite-sized pieces. Cut the mushrooms into wedges and slice the cucumber into thin half-moons.
- 2
Toast the cashews in a dry, hot wok or large frying pan until nicely coloured. Set aside.
- 3
Add the fat to the pan and brown the chicken over high heat for about 5 minutes until cooked through.
- 4
Add the mushrooms, crushed garlic and grated ginger. Stir-fry for a further 3-4 minutes.
- 5
Lower the heat and drizzle over the soy sauce and freshly squeezed lemon juice. Fold in the spinach and cucumber and let them just wilt.
- 6
Top with the toasted cashews and serve immediately.
Kitchen tips
- Add the cucumber and spinach at the very end so they keep their crunch and freshness.
- If you want more heat, season with a few chilli flakes or fresh red chilli.
AI-generated content. Always verify ingredients and allergen information yourself.
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