Chicken and cashew stir-fry
9
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 1 • Difficulty: Easy
Stir-fries are brilliant for solo dining. Not only are they super quick, but they’re an easy way to load up on veggies too!
Ingredients
Dry soba noodles (100% buckwheat)
50 g
Skinless chicken breast
165 g, thinly sliced
Carrot(s)
1 medium, peeled into ribbons
Baby corn
80 g, spears, halved lengthways
Red capsicum
½ medium, thinly sliced
Snow peas
50 g, trimmed
Garlic
1 clove(s), thinly sliced
Raw cashews
1 tbs, (unsalted)
Oyster sauce
1 tbs
Soy sauce
2 tsp
Chinese five spice
½ tsp
Oil spray
1 x 3 second spray(s)
Instructions
1
Cook noodles in a saucepan of boiling salted water, following packet instructions, or until just tender. Drain. Rinse under cold water, then drain well and set aside.
2
Meanwhile, lightly spray a medium non-stick wok or frying pan with oil and heat over high heat. Stir-fry chicken for 3 minutes or until golden and cooked through. Transfer to a plate and set aside.
3
Add vegetables to wok and stir-fry for 3 minutes or until just tender. Add garlic and cashews. Stir-fry a further 1 minute.
4
Return chicken to wok with noodles, sauces, Chinese five spice and 1 tablespoon water. Stir-fry for 1-2 minutes until well combined and hot. Serve.
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