Summery chicken stir-fry

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Good Food

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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.

Add some noodles

For a quick ccompaniment, break up 200g rice noodles into a large bowl, pour over boiling water to cover, leave for 4 mins, then drain and toss in a little sesame oil.

Per serving

420 kcalories, protein 45g, carbohydrate 0g, fat 16 g, saturated fat 3g, fibre 6g, sugar 12g, salt 0.78 g

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Ingredients

• handful cashew nuts
• 2 tbsp sunflower oil
• 2 boneless skinless chicken breasts , cut into thin strips
• 3 spring onions , sliced
• 175g small broccoli florets
• 175g sugar snap peas or mange tout
• half a small head Chinese leaves , shredded
• 2 tbsp hoisin sauce

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Difficulty and servings

Serves 2

Preparation and cooking times

Prep 10 mins

Cook 15 mins

3 of 5-a-day,full of fibre and vit c

Ingredients

• handful cashew nuts
• 2 tbsp sunflower oil
• 2 boneless skinless chicken breasts , cut into thin strips
• 3 spring onions , sliced
• 175g small broccoli florets
• 175g sugar snap peas or mange tout
• half a small head Chinese leaves , shredded
• 2 tbsp hoisin sauce

Per serving

420 kcalories, protein 45g, carbohydrate 0g, fat 16 g, saturated fat 3g, fibre 6g, sugar 12g, salt 0.78 g

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