
Nutrition and extra info
- Easily doubled
Nutrition: per serving
- kcal420
- fat16g
- saturates3g
- carbs0g
- sugars12g
- fibre6g
- protein45g
- salt0.78g
Ingredients
- handful cashew nuts
Cashew
ka-shooThe 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 breasts, cut into thin strips
- 3 spring onions, sliced
Spring onion
sp-ring un-yunAlso known as scallions or green onions, spring onions are in fact very young onions, harvested…
- 175g small broccoli florets
Broccoli
brok-o-leeLike 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
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.
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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