Photo of Sweet chilli chicken and cashew stir-fry by WW

Sweet chilli chicken and cashew stir-fry

5
4
4
SmartPoints® value per serving
Total Time
30 min
Prep
20 min
Cook
10 min
Serves
4
Difficulty
Moderate
A healthy take on a family favourite. Packed with fresh Asian vegetables and coriander, this stir-fry is super fresh and tasty.

Ingredients

Light sweet chilli sauce

cup(s), (80ml)

Garlic

2 clove(s), crushed

Lime juice

1 tbs

Skinless chicken breast

500 g, thinly sliced

Canola oil

1 tbs, or sunflower oil

Green shallot(s)

4 individual, thinly sliced

Red capsicum

1 medium, sliced

Green beans

200 g, diagonally sliced

Broccolini

175 g, cut into 5cm lengths

Fresh coriander

cup(s), finely chopped leaves

Roasted cashew nuts

¼ cup(s), (40g) unsalted, chopped

Instructions

  1. Combine chilli sauce, garlic and juice in a small bowl. Set aside.
  2. Heat half the oil in a wok over high heat. Stir-fry chicken, in batches, for 1–2 minutes or until browned. Transfer to a plate.
  3. Heat remaining oil in same wok over medium-high heat. Add shallots, capsicum, beans, broccolini and 2 tablespoons water. Stir-fry for 2–3 minutes or until vegetables are tender.
  4. Return chicken to wok with reserved sauce mixture and stir-fry for 2 minutes or until heated through. Serve sprinkled with coriander and cashews.

Notes

TIP: Replace coriander with a handful fresh Thai basil leaves, if preferred.