Broccoli, chicken & cashew nut stir fry
- Good Food team
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Serves 2
Easy
Total time: 30 mins
Ready in around 30 minutes
A star rating of 4.2 out of 5.30 ratingsRate
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These ingredients are good sources of folic acid – healthy food never tasted so good
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Ingredients
Nutrition
Units:
MetricUS
-
1 tbsp soy sauce
-
2 tsp seasoned rice vinegar
or white wine vinegar
-
1juice of 1 small orange
-
1 tsp dark muscovado sugar
-
2 tsp cornflour
-
2 tbsp stir-fry oil
or vegetable oil
-
385g unsalted cashew nuts
-
1medium onion
thinly sliced
-
1large 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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Nutrition: per serving
- kcal583
- fat34g
- saturates4g
- carbs34g
- sugars3g
- fibre9g
- protein37g
- salt1.83g
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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.
Recipe from Good Food magazine, September 2003
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A star rating of 4.2 out of 5.30 ratings
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