Chicken with aubergine and cashew stir fry

Total time 30 mins
20 mins preparation time
10 mins cooking time

For a delicious meal in minutes, this chicken and aubergine stir fry is hard to beat!

Ingredients

2 portion(s)
250 g
chicken thigh, in strips
1 
small aubergine, in strips
1 
red onion, in strips
50 g
shiitake mushrooms, quartered
 ½ bunch
spring onions, roughly chopped
2 
cloves of garlic, finely diced
15 g
ginger, finely diced
5 tbsp
frying oil
50 ml
oyster sauce
50 g
roasted cashew nuts
 ½ 
lime

For the topping:

3 
stalks coriander, leaves plucked off
2 
spring onions, finely sliced
Nutritional facts (per portion): 3043 kJ  /  726 kcal
43.5 g Fat
37.3 g Protein
42 g Carbohydrates

Preparation

Step 1

Bring water to a boil in a wok. Add the chicken to the boiling water and cook for about 12 minutes. Then place in a colander and drain. Rinse the wok and pat dry.

Step 2

Heat 3 tbsp of oil in the wok and fry the aubergine in it. Add the mushrooms and sauté. Add spring onions and onion and fry briefly. Remove the vegetables.

Step 3

Add the remaining oil to the wok, add the chicken, fry quickly to colour and remove.

Step 4

Add garlic and ginger to wok and fry until translucent. Add chicken back in and stir.

Step 5

Add the vegetables, fry together briefly, add oyster sauce, Kikkoman soy sauce and Kikkoman toasted sesame oil and mix well.

Step 6

Fold in half of the cashews. Squeeze the juice of the lime over the chicken and vegetable mixture.

Step 7

Garnish the dish with coriander, remaining cashews and spring onions.

Tips:

Alternative for oyster sauce: Kikkoman sauce for rice.

Alternatives for Kikkoman naturally brewed soy sauce: Kikkoman naturally brewed less salt soy sauceTamari gluten-free soy sauce and Organic soy sauce.

Use vegetable oil or soy bean oil to fry with. Never use sesame oil for frying.

A high temperature heat is important for wok cooking. But be careful when the oil is hot - adding ingredients that are damp can flame up or spit.

Non-stick, metal sheet, cast iron woks are slightly different in terms of heat conduction, suitability for electric, gas and induction hobs and cleaning care. Instead of a wok, a frying pan can be used as long as you cook with high temperature and stir fry according to the steps.

Never overload to the wok. For cooking big portions, cook in batches for the best results.

Gently stir and turn the ingredients in the wok so not to break them up.

Finish by seasoning with soy sauce and sesame oil for perfect glaze, aroma and flavour.

Recipe-ID: 930

Recipe as PDF

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Bring water to a boil in a wok. Add the chicken to the boiling water and cook for about 12 minutes. Then place in a colander and drain. Rinse the wok and pat dry.

Heat 3 tbsp of oil in the wok and fry the aubergine in it. Add the mushrooms and sauté. Add spring onions and onion and fry briefly. Remove the vegetables.

Add the remaining oil to the wok, add the chicken, fry quickly to colour and remove.

Add garlic and ginger to wok and fry until translucent. Add chicken back in and stir.

Add the vegetables, fry together briefly, add oyster sauce, Kikkoman soy sauce and Kikkoman toasted sesame oil and mix well.

Fold in half of the cashews. Squeeze the juice of the lime over the chicken and vegetable mixture.

Garnish the dish with coriander, remaining cashews and spring onions.

Let us know what you think

Thank you for your feedback!

Click on the number of stars you want to give: the more the better!

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