Chicken with Cashew Nuts
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Ingredients
- 450 g chicken breast, thinly sliced
- 80 g cashew nuts
- 1 red pepper, sliced
- 3 spring onions
- 2 tbsp light soy sauce
- 1 tbsp chinese rice wine
- 1 tsp cornflour
- 2 tbsp groundnut oil
Nutrition (per serving)
- Calories
- 328 kcal
- Protein
- 30.9 g
- Carbohydrate
- 9.6 g
- of which sugars
- 3.5 g
- Fat
- 18.5 g
- of which saturates
- 3.4 g
- Fibre
- 1.9 g
- Salt
- 1.49 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Toss the chicken with the cornflour and chinese rice wine and leave to marinate for 10 minutes.
- 2
Heat half the groundnut oil in a wok until hot and stir-fry the chicken for 4 minutes, until golden and cooked through with no pink remaining, then lift out.
- 3
Add the remaining oil with the cashew nuts and toast for 1 minute, until golden, then lift out with the chicken.
- 4
Add the red pepper to the wok and stir-fry for 2 minutes.
- 5
Return the chicken and cashews to the wok with the light soy sauce and the spring onions, cut into lengths, and toss together for 1 minute.
- 6
Serve with steamed rice.
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