Summery chicken stir-fry

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Good Food

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Recipe by 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, salt 0.78 g

Latest comments and suggestions

• friendy

  02 December 2007

  friendy rated and commented on this recipe

  

  so quick and great tasting

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• Sarah

  06 January 2008

  Sarah rated and commented on this recipe

  

  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.

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• Donna

  27 March 2008

  Donna rated and commented on this recipe

  

  Dead simple and scrummy

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• My Recipes

  19 April 2008

  My Recipes rated and commented on this recipe

  

  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.

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• Melanie Crane

  12 June 2008

  Melanie Crane commented on this recipe

  this was delicious and so easy.

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• White Jeans

  03 July 2008

  White Jeans rated and commented on this recipe

  

  Great, quick and tasty :)

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• garconne

  13 August 2008

  garconne commented on this recipe

  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.

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• Fiona

  02 September 2009

  Fiona rated and commented on this recipe

  

  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

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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, salt 0.78 g

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