Broccoli, chicken & cashew nut stir fry
- Preparation and cooking time
- Total time
- Ready in around 30 minutes
- Easy
- Serves 2
Skip to ingredients
- 1 tbsp soy sauce
- 2 tsp seasoned rice vinegaror white wine vinegar
- 1juice of 1 small orange
- 1 tsp dark muscovado sugar
- 2 tsp cornflour
- 2 tbsp stir-fry oilor vegetable oil
- 385g unsalted cashew nuts
- 1medium onionthinly sliced
- 1large skinless boneless chicken breast filletcut into chunks
- 250g broccoliflorets
- 150g pack mangetoutsliced in half
- 1 red pepperseeded and thinly sliced
Nutrition: per serving
- kcal583
- fat34g
- saturates4g
- carbs34g
- sugars3g
- fibre9g
- protein37g
- salt1.83g
Method
step 1
In a jug, mix together the soy sauce, vinegar, orange juice, muscovado sugar and cornflour. Set aside.
step 2
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.
step 3
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.
step 4
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.
