Broccoli, chicken & cashew nut stir fry

Broccoli, chicken & cashew nut stir fry

These ingredients are good sources of folic acid – healthy food never tasted so good

Difficulty and servings

Easy

Serves 2

Preperation and cooking times

Ready in around 30 minutes

Heart healthy

Method

  1. In a jug, mix together the soy sauce, vinegar, orange juice, muscovado sugar and cornflour. Set aside.
  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.
  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.
  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.

583 kcalories, protein 37g, carbohydrate 34g, fat 34 g, saturated fat 4g, fibre 9g, salt 1.83 g

Recipe from Good Food magazine, September 2003.

Latest comments and suggestions

  • 12 November 2007

    RockFood rated this recipe

    5 stars

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  • 13 January 2008

    Lesley rated and commented on this recipe

    2 stars

    We found this rather insipid.

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  • 29 January 2008

    Polly Pocket rated and commented on this recipe

    5 stars

    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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  • 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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  • 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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  • 29 January 2008

    reebs rated and commented on this recipe

    5 stars

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

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  • 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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  • 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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  • 03 August 2008

    Karolinageegee rated this recipe

    4 stars

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  • 01 October 2008

    weeble cooks rated and commented on this recipe

    5 stars

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

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  • 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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Difficulty and servings

Easy

Serves 2

Preperation 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 unsalted cashew 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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583 kcalories, protein 37g, carbohydrate 34g, fat 34 g, saturated fat 4g, fibre 9g, salt 1.83 g

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