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Summery chicken stir-fry

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

  • Prep: 10 mins
    Cook: 15 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 420
  • Carbohydrates 0
  • Saturated Fat 3
  • Sugar 12
  • Protein 45
  • Fat 16
  • Fibre 6
  • Salt 0.78

Nutrition per serving

  • Calories 420
  • Carbohydrates 0
  • Saturated Fat 3
  • Sugar 12
  • Protein 45
  • Fat 16
  • Fibre 6
  • Salt 0.78

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 peas or mange tout
  • half a small head Chinese leaves, shredded
  • 2 tbsp hoisin sauce

Tip

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.

Method

  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.

  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.

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