Broccoli, Chicken & Cashew Nut Stir Fry
This delightful cashew chicken stir-fry is a colorful and flavorful dish that combines tender chicken, crunchy vegetables, and toasted cashews in a sweet and savory orange sauce. With a perfect balance of textures and flavors, this dish is sure to become a favorite at your dinner table.
— Constant Cookbook
Ingredients
- 1 tbsp soy sauce
- 2 tsp seasoned rice vinegar or white wine vinegar
- 1 juice of 1 small orange
- 1 tsp dark muscovado sugar
- 2 tsp cornflour
- 2 tbsp stir-fry oil or vegetable oil
- 85g 3 oz unsalted cashews nuts
- 1 medium onion , thinly sliced
- 1 large skinless boneless chicken breast fillet , cut into chunks
- 250g broccoli florets
- 150g pack mangetout , sliced in half
- 1 red pepper , seeded and thinly sliced
Instructions
- 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.
Yield
Serves 2
Nutrition
- Calories: 583 calories
- Fat Content: 34 grams fat
- Saturated Fat Content: 4 grams saturated fat
- Carbohydrate Content: 34 grams carbohydrates
- Sugar Content: 3 grams sugar
- Fiber Content: 9 grams fiber
- Protein Content: 37 grams protein
- Sodium Content: 1.83 milligram of sodium
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