One-pan chicken with cashews and vegetables
4
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
This one cooks fast! Have the veggies prepped and ready to go as they're all added to the wok at the same time. Complete the meal by serving with quick-cooking noodles or rice.
Ingredients
Salt reduced chicken stock
½ cup(s), (125ml)
Soy sauce
1½ tbs, or tamari
Cornflour
2 tsp
Sesame oil
1 tsp
Canola oil
1 tbs
Skinless chicken breast
500 g, cut into 2cm pieces
Green shallot(s)
3 individual, thinly sliced
Snow peas
180 g, halved diagonally
Garlic
3 clove(s), crushed
Red capsicum
1 medium, cut into thin strips
Yellow capsicum
1 medium, cut into thin strips
Unsalted roasted cashew nuts
¼ cup(s), (dry roasted), chopped, (40g)
Instructions
1
Whisk stock, soy sauce, cornflour and sesame oil in a small jug until combined.
2
Heat half the canola oil in a large non-stick frying pan or wok over high heat. Stir-fry chicken in two batches for 3-4minutes, until lightly browned and just cooked. Remove from pan and set aside.
3
Heat remaining canola oil in same pan or wok over high heat. Add shallots, snow peas, garlic and capsicums and stir-fry for about 2 minutes or until crisp tender. Return chicken to wok with the sauce mixture. Stir-fry until sauce boils and thickens and chicken is hot. Sprinkle with cashews to serve.
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