Broccoli, chicken & cashew nut stir fry

10-30 minutes 2 servings 30-60 minutes 600 kcal or less folic acid mains mangetout onion onions quick red pepper red peppers stir fry

N/A

Source

Ingredients

1 tbsp soy sauce

2 tsp seasoned rice vinegar or white wine vinegar

1juice of 1 small orange

1 tsp dark muscovado sugar

2 tsp cornflour

2 tbsp stir-fry oil or vegetable oil

385g unsalted cashew nuts

1medium onion, thinly sliced

1large skinless boneless chicken breast fillet, cut into chunks

250g broccoli florets

150g pack mangetout, sliced in half

1 red pepper, seeded and thinly sliced

Method

In a jug, mix together the soy sauce, vinegar, orange juice, muscovado sugar and cornflour. Set aside.

Heat the oil in a wok. Add the cashews and cook for a minute until golden brown. Quickly remove the nuts and tip on to kitchen paper to drain. Add the onion slices and fry over a high heat for 3-5 minutes until browned and softened, then lift them out and add to the cashews.

Tip the chicken into the wok and stir fry for 3-4 minutes, then tip in the broccoli, mangetout and red pepper and stir fry for another 4-5 minutes until the vegetables are tender yet still crunchy.

Stir the cornflour mixture to blend the ingredients, pour into the wok and stir fry for a couple of minutes until the sauce thickens. Stir in the onion and cashews, then pile on to warm plates.