Summery chicken stir-fry

Summery chicken stir-fry

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(9 ratings)

Prep: 10 mins Cook: 15 mins

Easy

Serves 2
Full of fibre and vitamin C ,this chicken dish is much healthier - but just as tasty - as a takeaway

Nutrition and extra info

  • Easily doubled

Nutrition: per serving

  • kcal420
  • fat16g
  • saturates3g
  • carbs0g
  • sugars12g
  • fibre6g
  • protein45g
  • salt0.78g
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Ingredients

  • handful cashew nuts

    Cashew

    ka-shoo

    The seeds from the 'Cashew Apple' - a tree which bears bright orange fruit and is native…

  • 2 tbsp sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 2 boneless skinless chicken breast, cut into thin strips
  • 3 spring onion, sliced

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 175g small broccoli florets

    Broccoli

    brok-o-lee

    Like cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name…

  • 175g sugar snap pea or mange tout
  • half a small head Chinese leaves, shredded
  • 2 tbsp hoisin sauce

Method

  1. Heat a wok or large frying pan. Add the cashews and fry until toasted. Remove and set aside. Add 1 tbsp oil and the chicken, fry quickly until evenly browned, then remove from the pan.

  2. Add the remaining oil along with the spring onions and broccoli, and stir-fry quickly for 2-3 mins, then add the peas and Chinese leaves and stir-fry for a further min. Return the chicken to the pan with the hoisin sauce and 6 tbsp water. Bring to the boil, then cover and cook for 5 mins until the chicken is cooked through. Scatter over the nuts to serve.

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Comments (12)

jaew's picture

This is a healthy Thai dish. It is very delicious and would be nicer if you add more colorful vegetables such as red peppers. Also you can deep fry the chicken instead. I actually learned this dish in my own home when I took a thai cooking course from Harmony Thai Cuisine (http://harmonythaicuisine.co.uk)

pmaskell's picture
5

Really delicious. Very nutritious. Am planning to do this again next week!

zoebrealey's picture
4

Great! Very simple and tasty, though I used bok choi instead of greens, and shitaki mushrooms rather than mange tout. Will make again.

fionapace's picture
5

Wonderful :).... i did not find mangetout and chinese leaves so i left them out... i used 100ml of Hoisin sauce for 2 servings and i covered the chicked in cornflour before frying.... it came soooooo tasty... and then i complemented the dish with some instant noodles on the side.. i would recommend it

garconne's picture

I changed the Chinese leaves for chicory. Did not have Hoisin sauce so simply used a shake of spicy chicken seasoning. I served it with a jacket potato and it was quick and delicious - but I'm afraid a stir-fry was too adventurous for my husband. He spent his time picking out the bits he could eat! I wish he would try something a little more out of the ordinary. I sometimes cook something for myself seperately if I have the time.

simon's picture
5

Great, quick and tasty :)

melaniecrane's picture

this was delicious and so easy.

shropshirelad's picture
5

Lovely tasting dish. I used the remains of a cabbage in place of the chinese leaves (cheaper!). I also used more hoisin sauce than it says and added water to make more sauce. Added some egg noodles for the last couple of minutes to make a delicious complete meal.

Donnr's picture
4

Dead simple and scrummy

demoncook's picture
5

I was a bit dubious at first as i assumed this would have hardly any taste, pleased to say that i was very wrong and i loved it, easy and quick to make.

mike301248's picture
5

so quick and great tasting

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