Broccoli, chicken & cashew nut stir fry

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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

Latest comments and suggestions

• 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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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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Difficulty and servings

Serves 2

Preparation and cooking times

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

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

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