Chicken and cashew stir-fry
By Claire
About This Recipe
Easy and healthy chicken and cashew stir-fry makes your midweek meal into something special.
Instructions
- 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.
Nutritional Information
vegetable oil
chicken breast
honey
garlic
ginger
chilli
spring onions
carrot
pepper
pak choi
noodles
fresh coriander
soy sauce
sesame oil
zest
cashew
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Chicken and cashew stir-fry