Peking duck
A classic recipe for honeyed Peking duck, serve with Chinese pancakes, spring onions and hoisin sauce for a mouthwatering main course
Cashew chicken stir-fry
Serves 2
Easy
Prep:
Cook:
This high-carb, protein-packed dish can be on the table in 20 minutes and can help you refuel after exercise
Skip to ingredients
- 100g cashew nut butter
- 2 tbsp low-sodium soy sauce
- 2 wholewheat egg noodlesnests
- 1 tbsp vegetable oil
- 2 garlic clovesfinely chopped
- 1 red chillifinely chopped (deseeded if you don't like it too hot)
- 2 chicken breastscut into 1cm-thick strips
- 120g thin-stemmed broccolihalved
- 1 carrotcut into matchsticks
- 20g unsalted cashew nutsroughly chopped
- 4 spring onionssliced on the diagonal
Nutrition: per serving
- kcal796
- fat38g
- saturates7g
- carbs58g
- sugars8g
- fibre9g
- protein51g
- salt2.1g
Method
step 1
In a small bowl, mix together the cashew butter with the soy sauce and 100ml water. Set aside.
step 2
Cook the noodles following pack instructions for just cooked, then drain and refresh in a bowl of cold water until needed.
step 3
Heat the oil in a wok or large frying pan over a medium-high heat. Add the garlic and chilli, and fry for 2 mins until softened and aromatic.
step 4
Add the chicken and broccoli to the wok. Fry, stirring frequently, for 5-6 mins until both are tender. Drain the noodles and add them to the wok along with the carrot. Toss everything together well with a pair of tongs so that the noodles are heated through. Take the pan off the heat and stir through the cashew sauce.
step 5
Serve immediately, topped with the cashew nuts and spring onions.
