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Cashew chicken stir-fry

Cashew chicken stir-fry

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

This high-carb, protein-packed dish can be on the table in 20 minutes and can help you refuel after exercise

Nutrition: per serving
NutrientUnit
kcal796
fat38g
saturates7g
carbs58g
sugars8g
fibre9g
protein51g
salt2.1g
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Ingredients

  • 100g cashew nut butter
  • 2 tbsp low-sodium soy sauce
  • 2 wholewheat egg noodles nests
  • 1 tbsp vegetable oil
  • 2 garlic cloves , finely chopped
  • 1 red chilli , finely chopped (deseeded if you don't like it too hot)
  • 2 chicken breasts , cut into 1cm-thick strips
  • 120g thin-stemmed broccoli , halved
  • 1 carrot , cut into matchsticks
  • 20g unsalted cashew nuts , roughly chopped
  • 4 spring onions , sliced on the diagonal

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. 

Goes well with

Recipe from Good Food magazine, April 2016

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A star rating of 4 out of 5.22 ratings
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