Broccoli, chicken & cashew nut stir fry

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• RockFood

  12 November 2007

  RockFood rated this recipe

  

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• Lesley

  13 January 2008

  Lesley rated and commented on this recipe

  

  We found this rather insipid.

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• Polly Pocket

  29 January 2008

  Polly Pocket rated and commented on this recipe

  

  IT'S ABSOLUTELY DELICIOUS - TOP MARK'S!!!!!! IT'S QUICK - IT'S NUTRITIOUS - IT'S EASY And everyone iv'e cooked it for has enjoyed it

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• Polly Pocket

  29 January 2008

  Polly Pocket commented on this recipe

  I usually make it for a mid-week meal. I often put more peppers in and agg baby corn. Both my husband and I are cutting down the calories so instead of frying the cashews in oil, I am going to dry fry them and only have 10 cashews each which is equal to 1 'Weight-watchers' point. I make this meal over and over again!

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• reebs

  29 January 2008

  reebs commented on this recipe

  Found this really scrummy - never can stick exactly to a recipe, used red pepper, but had no broccoli so added carrot shavings and spring onion. Used Quorn instead of chicken, and added noodles and extra soy at the end - really stunning. My 2 year old absolutely loved it!

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• reebs

  29 January 2008

  reebs rated and commented on this recipe

  

  ...oops...meant to do 5 stars!

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• sallyallars

  08 February 2008

  sallyallars commented on this recipe

  Absolutely delicious and very easy to make. Love the sweetness that the orange juice gave to the dish without being over powering. I bought and boned a free range chicken and used all of that instead of just breast meat, as I was feeding 4 people. Will definitely become a standard meal for my family.

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• Janice Clark

  09 May 2008

  Janice Clark commented on this recipe

  Used pistachios and peanuts. Absolutely delicious and with some left over, heated up nicely next day. One of my most successful Indian dishes. Will now try some more.

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• Karolinageegee

  03 August 2008

  Karolinageegee rated this recipe

  

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• weeble cooks

  01 October 2008

  weeble cooks rated and commented on this recipe

  

  I doubled the recipe for four. I used cashews & almonds.

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• Laura

  23 October 2008

  Laura commented on this recipe

  Really nice recipe, the dressing is amazing. Have tried to make many dressing from scratch but this is the best! I added noodles to this dish to bulk it out a bit!

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• beckychops

  22 January 2009

  beckychops rated and commented on this recipe

  

  Yum, yum - we add fresh red chilli and ginger to give it a kick!

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• Emma

  10 February 2009

  Emma commented on this recipe

  This is so easy to make and so tasty.. no need to buy expensive sauces again!

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• butternutsweet

  03 July 2009

  butternutsweet commented on this recipe

  Absolutely gorgeous! having it twice this week. however I omit the chicken and cashew nuts. But instead i add 1tsp crunchy peanut butter to the sauce. and dry fry some sesame seeds instead of the cashew nuts. Instead of the chicken i add long green beans, sweetcorn, garlic and chilli finely chopped. It's a total winner. love it!

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• Beth

  27 August 2009

  Beth rated this recipe

  

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• Emma

  07 April 2010

  Emma commented on this recipe

  I was looking for a sauce to make a stir fry of leftover roast pork and the last few bits from my veg box..This recipe if a firm favourite of mine so, I used the ingredients for the sauce, but used a lemon instead (I had no oranges) and added garlic and chilli at the start. Delicious!!

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• Pennyb

  04 June 2010

  Pennyb rated and commented on this recipe

  

  Nice easy recipe for midweek. I added baby corn as could only get mange tout in double packs with it in the supermarket, and thought I might as well use it! Served with Jersey Royals, and both my husband and I enjoyed it. He's terrible and often adds soy sauce or worse to meals to give them a stronger flavour, but didn't need to with this one!

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• Azza

  23 August 2010

  Azza rated and commented on this recipe

  

  Very nice. I used tofu instead of chicken. The sauce is nice and tangy.

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• Kuifke

  25 October 2010

  Kuifke rated this recipe

  

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• Polly Pocket

  11 March 2011

  Polly Pocket commented on this recipe

  We've been making this for the last 4 years - EVERY OTHER WEEK - we love it so much and it feels like you are eating an healthy meal. Qick and easy. Easy to memorise ingredients when you make it as often as we do! Cut down on the cashews and try using a bit less oil, then it is even more healthy. We like plenty of sauce so I usually double up on the ingredients for that! We serve it with a few medium noodles

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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 3 oz 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

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Difficulty and servings

Serves 2

Preparation and cooking times

Ready in around 30 minutes

Heart healthy

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 3 oz 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

583 kcalories, protein 37.0g, carbohydrate 34.0g, fat 34.0 g, saturated fat 4.0g, fibre 9.0g, sugar 3.0g, salt 1.83 g

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