Broccoli, chicken & cashew nut stir fry
By Good Food
These ingredients are good sources of folic acid – healthy food never tasted so good
- Ready in around 30 minutes
- Serves 2
- Easy
Nutrition per serving
-
kcal 583
-
fat 34g
-
saturates 4g
-
carbs 34g
-
sugars 3g
-
fibre 9g
-
protein 37g
-
salt 1.83g
Ingredients
- 1 tbsp soy sauce
- 2 tsp seasoned rice vinegar or white wine vinegar
- 1 juice of 1 small orange
- 1 tsp dark muscovado sugar
- 2 tsp cornflour
- 2 tbsp stir-fry oil or vegetable oil
- 85g 3oz unsalted cashews nuts
- 1 medium onion, thinly sliced
- 1 large skinless boneless chicken breast fillet, cut into chunks
- 250g broccoli florets
- 150g pack mangetout, sliced in half
- 1 red pepper, seeded and thinly sliced
Method
In a jug, mix together the soy sauce, vinegar, orange juice, muscovado sugar and cornflour. Set aside.
Heat the oil in a wok. Add the cashews and cook for a minute until golden brown. Quickly remove the nuts and tip on to kitchen paper to drain. Add the onion slices and fry over a high heat for 3-5 minutes until browned and softened, then lift them out and add to the cashews.
Tip the chicken into the wok and stir fry for 3-4 minutes, then tip in the broccoli, mangetout and red pepper and stir fry for another 4-5 minutes until the vegetables are tender yet still crunchy.
Stir the cornflour mixture to blend the ingredients, pour into the wok and stir fry for a couple of minutes until the sauce thickens. Stir in the onion and cashews, then pile on to warm plates.
