Summery chicken stir-fry

asian boneless skinless chicken breast boneless skinless chicken breasts broccoli chinese leaves hoisin sauce noodles spring onion spring onions stir fry sugar snap pea sugar snap peas vitamin c

N/A

Source

Ingredients

handful cashew nuts

2 tbsp sunflower oil

2 boneless skinless chicken breasts , cut into thin strips

3 spring onions , sliced

175g small broccoli florets

175g sugar snap pea or mange tout

half a small head Chinese leaves , shredded

2 tbsp hoisin sauce

Method

Heat a wok or large frying pan. Add the cashews and fry until toasted. Remove and set aside. Add 1 tbsp oil and the chicken, fry quickly until evenly browned, then remove from the pan.

Add the remaining oil along with the spring onions and broccoli, and stir-fry quickly for 2-3 mins, then add the peas and Chinese leaves and stir-fry for a further min. Return the chicken to the pan with the hoisin sauce and 6 tbsp water. Bring to the boil, then cover and cook for 5 mins until the chicken is cooked through. Scatter over the nuts to serve.