Like a bit of heat? Spice up tonight’s dinner with a hit of chilli in a veggie packed stir-fry.


·       1 tablespoon soy sauce

·       1 tablespoon soft brown sugar

·       1 garlic clove, finely diced

·       3cm piece fresh ginger, peeled and finely diced

·       Squeeze of lemon juice

·       1 tablespoon oyster sauce

·       ½ red chilli, finely diced

·       200g chicken breast fillets, diced

·       2 teaspoons sesame oil

·       1 tablespoon raw cashew nuts

·       1 small brown onion, diced

·       60g green beans

·       ½ small red capsicum, diced

·       1 bunch bok choy, roughly chopped

·       1 bunch broccolini, roughly chopped

·       1 cup baby corn

·       ¼ cup Thai basil leaves, torn

·       8 stems coriander, roughly chopped to serve

Put the soy sauce, sugar, garlic, ginger, oyster sauce, lemon juice and chilli in a bowl and sti8r to combine. Place the chicken in a plastic freezer bag, tip in the sauce and leave to marinate for a few hours.

Add the oil to a wok and swirl to coat. Heat the wok over high heat until hot and stir-fry the cashews for 3-4 minutes, or until toasted. Remove from the wok and transfer to a plate. Add the chicken to the wok and stir-fry for 1-2 minutes, or until browned. Reserve leftover marinade.

Add the onion, beans, capsicum, bok choy, corn and broccolini. Stir-fry for 1 minute or until the beans and broccolini are bright green and tender. Add remaining marinade. Stir-fry for 1-2 minutes. Add the cashews and basil and toss to combine. Garnish with fresh coriander and serve.

Melanie McGrice in the kitchen

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