2 tablespoon of soy sauce
2 tablespoon of white or rice vinegar
1/2 cup of Balkis Orange juice
1 tablespoon of brown sugar
2 tablespoons of corn flour
2 tablespoons of vegetable oil
100g of unsalted cashew nuts
1 medium sized sweet onion thinly sliced
1 large skinless boneless chicken breast cut into chunks (Optional)
250g of broccoli florets
200g pack of sugar peas (sweet flat pods or mange-tout) sliced in half
1 red bell pepper seeded and thinly sliced
In a bowl, mix the Balkis Orange juice with the soy sauce, vinegar, sugar, corn flour and set aside.
In a wok, heat the oil and add the cashew nuts. Fry them for about a minute until the cashews are golden brown. Once fried, remove the fried cashews and place them on a kitchen paper to drain. In the wok, add the sliced onion and fry it on high heat for a few minutes until it is golden browned and softened. Once fried, remove the softened onion and place it along with the cashews.
Place the chicken chunks in the wok, and stir fry for nearly 5 minutes (skip this step for the vegetarian recipe). Add the broccoli, red pepper and sugar peas and stir fry them for about 4-5 minutes until they are tender yet crunchy.
Drop in the mixture (from step one) to the wok and fry for a couple of minutes until the sauce thickens. Once it thickens, add the fried onions and cashews. Let it cool for a minute and enjoy.
Pairing tip: Since this recipe is already filled with vegetables, one can easily pair it with perfumed jasmine or basmati rice.
Cooking time: This recipe takes about 30 minutes to prepare and makes 2 servings. Enjoy!