15-minute chicken, broccoli and cashew stir-fry

 

• 450g pkt hokkien noodles
• 1 tbsp peanut oil
• 500g Coles RSPCA Approved Australian Chicken Thigh Fillets, thinly sliced
• 1 large red onion, cut into wedges
• 2 tsp minced garlic
• 2 tsp crushed ginger
• 1 head broccoli, cut into florets, stem halved lengthways and thinly sliced
• 1/3 cup (80ml) oyster sauce
• 1/2 cup (75g) unsalted cashews, toasted
  
  
  Instructions 

  Cook the noodles

  Unsure of the quantity needed?

  Click on the underlined ingredient to reveal the quantity. No need to flip back and forth!

   following packet directions. Drain well.
• Meanwhile, heat the oil in a wok or large frying pan over high heat. Stir-fry the chicken, in 2 batches, for 2 mins or until golden brown and cooked through, transferring to a plate between batches.
• Combine the chicken, onion, garlic, ginger and broccoli florets and stems in the wok or pan. Stir-fry for 4 mins or until broccoli is tender.
• Add the oyster sauce with 1/4 cup (60ml) water and cashews. Stir-fry for 2 mins or until heated through.
• Divide noodles and stir-fry among serving bowls. Serve immediately.