By Claire
Nutritional Info(100g)
- Vegetable oil
- Chicken breast
- Honey
- Garlic
- Ginger
- Chilli
- Spring onions
- Carrot
- Pepper
- Pak choi
- Noodles
- Fresh coriander
- Soy sauce
- Sesame oil
- Lemon
- Cashew
Chicken and cashew stir-fry
- 1 tbsp vegetable oil
- 250g/9oz chicken breast, cut into thin strips
- 1 tbsp runny honey
- 1 garlic clove, crushed
- 1 tbsp chopped fresh ginger
- ½ red chilli, finely chopped
- 3 spring onions, chopped
- 1 small carrot, sliced
- 1 red pepper, cut into strips
- 1 head of pak choi, chopped
- 300g/10½oz straight-to-wok fine egg noodles
- small bunch fresh coriander, roughly chopped
- 1 tbsp dark soy sauce
- 1 tbsp toasted sesame oil
- 1 lime, finely grated zest and juice
- 25g/1oz unsalted, toasted cashew nuts
Method
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Heat a large wok over a high heat. Add half the oil and the chicken. Stir fry for 1 minute, then add the honey and fry until the chicken is fully cooked and a rich golden-brown. Remove from the wok and set aside.
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Add the remaining oil to the wok and fry the garlic, ginger and chilli for 20 seconds over a medium heat. Add the vegetables and stir-fry until they are just tender but retain some bite. Add the pre-cooked noodles and sauté for a minute or so before returning the chicken to the pan.
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Add the coriander, soy sauce, sesame oil and lime zest and juice and toss well.
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Serve with a scattering of cashews over the top.
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Chicken and cashew stir-fry