Name: Summery chicken stir-fry
Cook time: 15 min
Total time: 25 min
Yield: 2
Cuisine: Chinese
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

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Summery chicken stir-fry

Summery chicken stir-fry

Good Food team

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Serves 2

Easy

Prep: 10 mins

Cook: 15 mins

A star rating of 3.9 out of 5.15 ratingsRate

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

Easily doubled

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Crispy pork & vegetable rolls

A star rating of 4.7 out of 5.13 ratings

Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal420
fat16g
saturates3g
carbs0g
sugars12g
fibre6g
protein45g
salt0.78g

low

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.

Recipe from Good Food magazine, July 2007

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A star rating of 3.9 out of 5.15 ratings

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