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Cashew chicken stir-fry

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

  • Prep: 10 mins
    Cook: 10 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 796
  • Carbohydrates 58
  • Saturated Fat 7
  • Sugar 8
  • Protein 51
  • Fat 38
  • Fibre 9
  • Salt 2.1

Nutrition per serving

  • Calories 796
  • Carbohydrates 58
  • Saturated Fat 7
  • Sugar 8
  • Protein 51
  • Fat 38
  • Fibre 9
  • Salt 2.1

Ingredients

  • 100g cashew nut butter
  • 2 tbsp low-sodium soy sauce
  • 2 wholewheat egg noodle 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

  1. In a small bowl, mix together the cashew butter with the soy sauce and 100ml water. Set aside.

  2. Cook the noodles following pack instructions for just cooked, then drain and refresh in a bowl of cold water until needed.

  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.

  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. 

  5. Serve immediately, topped with the cashew nuts and spring onions. 

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