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Summery chicken stir-fry

Summery chicken stir-fry

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A star rating of 3.8 out of 5.14 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

Full of fibre and vitamin C ,this chicken dish is much healthier - but just as tasty - as a takeaway

  • Easily doubled
Nutrition: per serving
HighlightNutrientUnit
kcal420
fat16g
saturates3g
carbs0g
sugars12g
fibre6g
protein45g
low insalt0.78g
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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 pea or mange tout
  • half a small head Chinese leaves , shredded
  • 2 tbsp hoisin sauce

Method

  • STEP 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.

  • STEP 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.

RECIPE TIPS
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.

Goes well with

Recipe from Good Food magazine, July 2007

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Overall rating

A star rating of 3.8 out of 5.14 ratings
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