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Photo of Chicken & cashew stir-fry by WW

Chicken & cashew stir-fry

9
Point(s)
Total Time
20 min
Prep
5 min
Cook
15 min
Serves
1
Difficulty
Easy
Stir-fries are brilliant for solo dining – this one is ready in just 20 minutes.

Ingredients

Wholewheat Noodle Nests, dry

1 serving(s)

Calorie controlled cooking spray

4 spray(s)

Chicken breast, skinless, raw

1 medium

Carrots, raw

1 medium

Baby corn

80 g

Red pepper(s)

½ medium

Mange-tout

50 g

Garlic

2 clove(s)

Cashew Nuts

10 g

Dark Soy Sauce

½ tablespoon(s)

Oyster Sauce

30 ml

Cornflour

1 teaspoon(s), level

Chinese 5 Spice

½ teaspoon(s), level

Instructions

  1. Bring a pan of water to the boil, then add the noodles and cook for 4 minutes. Drain and refresh under cold running water, then set aside.
  2. Mist a nonstick wok or frying pan with cooking spray and heat over a high heat. Stir-fry the chicken for 5-6 minutes until cooked through, then remove from the wok and set aside.
  3. Add the vegetables to the wok and stir-fry for 3 minutes until just tender, then add the garlic and cashews and stir-fry for another 1 minute.
  4. Meanwhile, put the soy sauce, oyster sauce, cornflour and Chinese five spice in a small bowl and stir until well combined. Add to the wok and stir-fry for 30 seconds, then return the chicken to the wok and add the cooked noodles. Stir-fry for a further 1-2 minutes, until the chicken and noodles are warmed through, then serve.

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