Broccoli, chicken & cashew nut stir fry

Broccoli, chicken & cashew nut stir fry

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(13 ratings)

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Cooking time

Ready in around 30 minutes

Skill level

Easy

Servings

Serves 2

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

Nutrition and extra info

Nutrition info

Nutrition

kcalories
583
protein
37g
carbs
34g
fat
34g
saturates
4g
fibre
9g
sugar
3g
salt
1.83g

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 3oz 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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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.

Recipe from Good Food magazine, September 2003

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Comments

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smellysocks's picture

I did this for a two course meal i did at schoo lfor an asssessment along with egg fried rice and carrot ans lentil soup for a starter-all from bbc good food!!

sienaone's picture
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Needs a bit more kick. When I added the sauce it thickened too much and I had to add water from the noodles I was cooking to thin it out a bit. Very quick and easy, will add some ginger next time.

oakleyfamily's picture
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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

azzarazza's picture
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Very nice. I used tofu instead of chicken. The sauce is nice and tangy.

penny_baker's picture
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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!

emmacbee's picture

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!!

butternutsweet's picture

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!

emmacbee's picture

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

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

loza782's picture

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!

weeble's picture
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I doubled the recipe for four. I used cashews & almonds.

jaycee666's picture

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.

sallyallars's picture

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.

reebersboo's picture
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...oops...meant to do 5 stars!

reebersboo's picture
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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!

oakleyfamily's picture
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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!

oakleyfamily's picture
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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

lesnavich's picture
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We found this rather insipid.

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