Chicken, Pumpkin and Cashew Stirfry

This stir-fry is my favourite home-cooked meal. It's tasty, filling and easy to make. It can easily be made with pork, or it can be made into a vegetarian stir-fry by just taking out the meat and replace the chicken stock with vegetable stock! Fantastic!

INGREDIENTS:
1/2 cup of unsalted, raw cashews
750g of chicken breast (or pork neck if you're using pork)
500g of butternut pumpkin, cut into small cubes
1 tblsp of grated, fresh ginger
1/3 cup of chicken stock
1/4 cup of dry sherry
1 1/2 tblsp of soy sauce
1/2 tsp of cornflour
500g of baby bok choy, chopped roughly
1-2 tbsp of fresh coriander leaves

METHOD:
Prepare all the ingredients first before heating a large wok. Once it is hot add some oil to coat the wok.

Stir-fry the cashews until lightly brown, being careful not to burn them. Remove from the wok and place aside.

Place rice into a rice-cooker (or saucepan) and cook.

Add some more oil to the wok and cook the chicken in batches until all lightly browned, then place aside.

Make sure the wok is still coated in oil before adding the pumpkin and ginger and cooking until lightly browned. 

Add the chicken stock, soy sauce and sherry and simmer for about 3 minutes. Blend the cornflour with a teaspoon of water and add to the wok.

 Once the mixture has boiled and thickened return the chicken and cashews to the wok. Mix in the bok choy and corriander. Continue stirring until the bok choy has wilted.

Remove cooked rice from rice-cooker/saucepan and place in bowl. Ladle stir-fry over the top and serve! Yum!

Try this recipe for the family dinner this week and enjoy!

Happy Cooking!

Naé Danielle..