Stir-fried chicken with cashews & vegetables
3
Points®
Total time: 30 min • Prep: 20 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Ingredients
Chicken stock cube(s)
½ cube(s), 120ml
Soy Sauce
2 tablespoon(s)
Cornflour
2 teaspoon(s), level
Sesame Oil
1 teaspoon(s)
Sunflower Oil
1 tablespoon(s)
Chicken breast, skinless, raw
4 medium, diced
Spring Onions
4 medium
Sugar Snap Peas
400 g
Garlic
4 clove(s)
Red pepper
1 medium, deseeded and thinly sliced
Yellow pepper
1 medium, deseeded and thinly sliced
Cashew Nuts
10 individual
Instructions
1
In a small bowl, whisk together the stock, soy sauce, cornflour and sesame oil, set aside.
2
Heat 1½ tsp sunflower oil in a wok or large nonstick frying pan over a medium-high heat. Add the chicken; stir-fry for 4-5 minutes, until lightly browned. Remove the chicken from the pan.
3
Heat the remaining 1 tbsp oil in the wok over a medium-high. Add the spring onions, sugar snaps, garlic, and peppers; stir-fry for 3 minutes until crisp-tender. Return the chicken to the pan. Whisk the sauce and add to the chicken; cook for 2 minutes, until the sauce thickens. Top with the nuts.
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