Chicken stir-fry with cashews and chilli
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Cashews are a key ingredient in Chinese cookery and they add a lovely nutty flavour to this spicy chicken stir-fry
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Prep time: 10 mins
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Cooking time: 15 mins
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Serves: 4
Ingredients
It couldn't be easier to make a veggie version of this stir-fry. Just replace the chicken with tofu or Quorn pieces.
- 200g (7oz) dried medium egg noodles
- 2tbsp groundnut oil
- 2 small onions, thinly sliced
- 2 red chillies, deseeded and finely chopped
- 1 red pepper, cored and sliced
- 3 skinless, boneless chicken breasts, sliced
- 100g (4oz) roasted cashew nuts
- 2tbsp Thai fish sauce
- 2tbsp Tamari or soy sauce
- 2tbsp lemon juice
- 1tbsp chopped fresh coriander
Method
- Place the egg noodles in a large saucepan of boiling water and cook for 3 mins until tender. Drain, run under cold water and set aside.
- Heat a large frying pan or a wok until hot, then add the groundnut oil, onions, chillies and red pepper and stir-fry for 3-4 mins. Remove from the pan and set aside.
- Place the chicken in the pan and cook for 4 mins or until cooked through and golden. Add the nuts, Thai fish sauce, Tamari, lemon juice, onion mixture and noodles to the pan. Stir thoroughly and cook for 4 mins or until heated through, stirring continually. Stir in the coriander and serve immediately.
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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