Chicken & cashew stir-fry
Wholewheat Noodle Nests, dry
Calorie controlled cooking spray
Chicken breast, skinless, raw
Dark Soy Sauce
1 teaspoons, level
Chinese 5 Spice
½ teaspoons, level
- 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.
- 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.
- 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.
- 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.