Chicken & cashew stir-fry
9
Points®
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
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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