Summery chicken stir-fry
By Good Food
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
Nutrition per serving
- kcal 420
- fat 16g
- saturates 3g
- carbs 0g
- sugars 12g
- fibre 6g
- protein 45g
- salt 0.78g
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 noodlesFor 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
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.
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.