Sticky cashew chicken with beansprout salad

Recipe uploaded by

olive magazine

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Recipe by olive magazine

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1. Mix the soy, honey and chicken and leave for 5 minutes.
2. Heat a little oil (go easy if using chilli oil) in a wok or frying pan. Add the chicken and nuts and stir-fry for 3-4 minutes.
3. Up the heat for a few minutes more until the honey turns sticky and coats the chicken.
4. Mix the spinach, spring onion and bean sprouts. Drizzle with lime juice and olive oil. Season. Serve with the chicken and lime wedges.

GI Assessment

Cashew nuts, though rich in fat and calories, offer a very low-Gi value and this helps to lower the overall glycaemic response of the meal.

Per serving

450 kcalories, protein 40.6g, carbohydrate 16.5g, fat 25.1 g, saturated fat 3.4g, fibre 2.3g, salt 1.68 g

Latest comments and suggestions

• Johnny Boy

  21 December 2007

  Johnny Boy rated and commented on this recipe

  

  This has become one of our favourite meals - the fact that its quick and easy is a bonus

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• Tipseyyy x

  24 February 2008

  Tipseyyy x commented on this recipe

  To make the salad more flavoursome, add honey and soy sauce to it.

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• andyhunter84

  12 May 2008

  andyhunter84 commented on this recipe

  Excellent Recipe. Used it as a last minute dinner occassion reared its ugly head. Went down a storm.

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• LME

  29 July 2008

  LME rated and commented on this recipe

  

  Really lovely. We all enjoyed it and it was so easy to do. We'll be having it again.

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Ingredients

• 2 tbsp soy sauce
• 3 tbsp runny honey
• 4 skinless chicken breasts , cut into strips
• chilli or olive oil
• 100g cashews
• 100g baby leaf spinach
• 1 bunch spring onions , sliced
• 150g bean sprouts
• 2 limes , 1 juiced, 1 cut into wedges

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Difficulty and servings

Serves 4

Preperation and cooking times

Cook 20 mins

Ingredients

• 2 tbsp soy sauce
• 3 tbsp runny honey
• 4 skinless chicken breasts , cut into strips
• chilli or olive oil
• 100g cashews
• 100g baby leaf spinach
• 1 bunch spring onions , sliced
• 150g bean sprouts
• 2 limes , 1 juiced, 1 cut into wedges

Per serving

450 kcalories, protein 40.6g, carbohydrate 16.5g, fat 25.1 g, saturated fat 3.4g, fibre 2.3g, salt 1.68 g

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