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Summery chicken stir-fry

By Good Food

Full of fibre and vitamin C ,this chicken dish is much healthier – but just as tasty – as a takeaway

Prep:10 mins
Cook:15 mins

Serves 2
Easy

Nutrition per serving

kcal 420
fat 16g
saturates 3g
carbs 0g
sugars 12g
fibre 6g
protein 45g
salt 0.78g

Ingredients

handful cashew nuts
2 tbsp sunflower oil
2 boneless skinless chicken breasts, cut into thin strips
3 spring onions, sliced
175g small broccoli florets
175g sugar snap peas or mange tout
half a small head Chinese leaves, shredded
2 tbsp hoisin sauce

Tip

Add some noodles
For a quick ccompaniment, break up 200g rice noodles into a large bowl, pour over boiling water to cover, leave for 4 mins, then drain and toss in a little sesame oil.

Method

Heat a wok or large frying pan. Add the cashews and fry until toasted. Remove and set aside. Add 1 tbsp oil and the chicken, fry quickly until evenly browned, then remove from the pan.
Add the remaining oil along with the spring onions and broccoli, and stir-fry quickly for 2-3 mins, then add the peas and Chinese leaves and stir-fry for a further min. Return the chicken to the pan with the hoisin sauce and 6 tbsp water. Bring to the boil, then cover and cook for 5 mins until the chicken is cooked through. Scatter over the nuts to serve.