Broccoli, chicken & cashew nut stir fry

These ingredients are good sources of folic acid – healthy food never tasted so good

  • Ready in around 30 minutes
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 583
  • fat 34g
  • saturates 4g
  • carbs 34g
  • sugars 3g
  • fibre 9g
  • protein 37g
  • salt 1.83g


  • 1 tbsp soy sauce
  • 2 tsp seasoned rice vinegar or white wine vinegar
  • 1 juice of 1 small orange
  • 1 tsp dark muscovado sugar
  • 2 tsp cornflour
  • 2 tbsp stir-fry oil or vegetable oil
  • 85g 3oz unsalted cashews nuts
  • 1 medium onion, thinly sliced
  • 1 large skinless boneless chicken breast fillet, cut into chunks
  • 250g broccoli florets
  • 150g pack mangetout, sliced in half
  • 1 red pepper, seeded and thinly sliced


  1. In a jug, mix together the soy sauce, vinegar, orange juice, muscovado sugar and cornflour. Set aside.

  2. Heat the oil in a wok. Add the cashews and cook for a minute until golden brown. Quickly remove the nuts and tip on to kitchen paper to drain. Add the onion slices and fry over a high heat for 3-5 minutes until browned and softened, then lift them out and add to the cashews.

  3. Tip the chicken into the wok and stir fry for 3-4 minutes, then tip in the broccoli, mangetout and red pepper and stir fry for another 4-5 minutes until the vegetables are tender yet still crunchy.

  4. Stir the cornflour mixture to blend the ingredients, pour into the wok and stir fry for a couple of minutes until the sauce thickens. Stir in the onion and cashews, then pile on to warm plates.

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