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Broccoli, chicken & cashew nut stir fry

Broccoli, chicken & cashew nut stir fry

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A star rating of 4.3 out of 5.22 ratingsRate
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  • Preparation and cooking time
    • Total time
    • Ready in around 30 minutes
  • Easy
  • Serves 2

These ingredients are good sources of folic acid – healthy food never tasted so good

Nutrition:
NutrientUnit
kcal583
fat34g
saturates4g
carbs34g
sugars3g
fibre9g
protein37g
salt1.83g
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Ingredients

  • 1 tbsp soy sauce
  • 2 tsp seasoned rice vinegar or white wine vinegar
  • 1juice of 1 small orange
  • 1 tsp dark muscovado sugar
  • 2 tsp cornflour
  • 2 tbsp stir-fry oil or vegetable oil
  • 385g unsalted cashew nuts
  • 1medium onion, thinly sliced
  • 1large skinless boneless chicken breast fillet, cut into chunks
  • 250g broccoli florets
  • 150g pack mangetout, sliced in half
  • 1 red pepper, seeded and thinly sliced

Method

  • STEP 1

    In a jug, mix together the soy sauce, vinegar, orange juice, muscovado sugar and cornflour. Set aside.

  • STEP 2

    Heat the oil in a wok. Add the cashews and cook for a minute until golden brown. Quickly remove the nuts and tip on to kitchen paper to drain. Add the onion slices and fry over a high heat for 3-5 minutes until browned and softened, then lift them out and add to the cashews.

  • STEP 3

    Tip the chicken into the wok and stir fry for 3-4 minutes, then tip in the broccoli, mangetout and red pepper and stir fry for another 4-5 minutes until the vegetables are tender yet still crunchy.

  • STEP 4

    Stir the cornflour mixture to blend the ingredients, pour into the wok and stir fry for a couple of minutes until the sauce thickens. Stir in the onion and cashews, then pile on to warm plates.

Recipe from Good Food magazine, September 2003

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Overall rating

A star rating of 4.3 out of 5.22 ratings
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