Chicken and Cashew Stir Fry
Velveted chicken with toasted cashews and peppers in a light savoury sauce.
Prep
7 min
Cook
8 min
Total
15 min
Serves
3
Per serving
467 kcal
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Instructions
Step 1: Toss the diced chicken breast with the cornflour and one tablespoon of the light soy sauce.
Step 2: Toast the cashew nuts in the dry wok until golden and tip them out.
Step 3: Add the vegetable oil and stir-fry the chicken until it is white all through and cooked to the centre.
Step 4: Add the garlic, bell pepper, oyster sauce, Shaoxing wine and remaining soy sauce and toss.
Step 5: Return the cashews, add the spring onion and sesame oil and toss once more.
Ingredients
Quantities update automatically for 3 servings.
- 400 gChicken breast — diced
- 1 tbspCornflour
- 80 gCashew nuts
- 1 wholeBell pepper — diced
- 3 stalksSpring onion — cut into lengths
- 3 clovesGarlic — sliced
- 2 tbspLight soy sauce
- 1 tbspOyster sauce
- 1 tbspShaoxing wine
- 2 tbspVegetable oil
- 1 tspSesame oil
Nutrition
Nutrition per serving, calculated from the ingredient list. Not yet reviewed.
- Calories
- 467 kcal
- Protein
- 37.1 g
- Carbohydrates
- 19.1 g
- Fat
- 27.1 g
- Saturated fat
- 4.5 g
- Fibre
- 2.3 g
- Sugar
- 4.7 g
- Sodium
- 845 mg
These figures are estimates for general information only and are not medical or dietary advice.