Chicken and Cashew Stir Fry with Teriyaki Sauce and Egg Fried Rice

Ingredients

• 3 chicken breasts, cut thinly into strips
• 6 spring onions, chopped into 1-inch batons
• 200g button mushrooms, sliced
• 2 cloves garlic, chopped
• 1 red chilli, chopped 
• 1 tbsp olive oil

For the Sauce:

• 3 tbsp SuperValu Signature Tastes Teriyaki Sauce
• 1 tbsp SuperValu Signature Tastes Soy and Ginger Sauce
• 1 tbsp SuperValu Signature Tastes Sweet Chilli Sauce
• 1 tbsp corn flour

For the Garnish:

• 4 tbsp cashews, toasted
• 2 tbsp fresh coriander, chopped

For the Egg Fried Rice:

• 400g cooked long grain rice
• 3 eggs
• 1 tbsp sesame oil
• 1 tbsp soy sauce

Method

1. Prepare the chicken, vegetables, garlic and chilli.
2. Add 1 tablespoon of vegetable oil to a wok or frying pan. When hot, add the chicken and stir-fry on a high heat for 3 minutes. Remove from the wok and set aside on a plate.
3. Add a little more oil to the wok, then add the garlic, chilli and spring onions. Cook for 30 seconds, then add the mushrooms and cook for a further 30 seconds on a high heat.
4. Add the teriyaki sauce, soy and ginger sauce, and sweet chilli sauce. Cook for 2 minutes.
5. Return the seared chicken to the wok along with the vegetables and toss to combine.
6. Mix the corn flour with 30ml of water until smooth, then add to the stir-fry and cook until the sauce thickens.
7. To make the egg fried rice, heat a medium pan with a little oil. Add the eggs and scramble, then add the soy sauce, sesame oil and cooked rice. Stir-fry for 3 minutes until heated through. Season with salt and pepper.
8. Serve the egg fried rice with the stir-fry on the side.
9. Garnish with chopped cashews and fresh coriander before serving.