Cashew Chicken Stir-Fry

Cashew Chicken Stir-Fry

Serves4
Prep15 mins
Cook15 mins
Total30 mins

Photo via Pexels

Faster than waiting for a takeaway and a good deal lighter, this stir-fry leans on toasted cashews and ground ginger to do the heavy lifting. Everything cooks in one hot pan in minutes, so the vegetables stay bright and crisp and the chicken stays tender. Get your brown rice on first and have everything chopped before you start - once the wok is hot it all happens quickly.

Ingredients

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  • 4 chicken breasts or thighs, sliced
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  • 3 tbsp reduced-salt soy sauce
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  • 2 cloves garlic, crushed
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  • 1 red pepper, sliced
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  • 150g mangetout or green beans
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  • 4 spring onions, sliced
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  • 1 tbsp sesame or vegetable oil
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Method

Serves 4 · about 30 minutes from start to finish.

  1. Cook the brown rice in plenty of boiling water for 25 minutes, or according to the packet, then drain.

  2. Meanwhile, toast the cashews in a dry wok over a medium heat for 2-3 minutes until golden, then tip out and set aside.

  3. Turn the heat up high and add the oil. Stir-fry the chicken for 4-5 minutes until golden and cooked through, then push to one side.

  4. Add the garlic, ground ginger, pepper and mangetout and stir-fry for 2-3 minutes so the vegetables keep their bite.

  5. Pour in the soy sauce and a splash of water, add most of the spring onions and toss everything together for 1 minute.

  6. Stir the cashews back in. Serve over the rice, scattered with sesame seeds and the remaining spring onions.

Nutrition

Estimated per serving

560
kcal
40g
Protein
52g
Carbs
20g
Fat
6g
Fibre

Cook's tip

For a glossier sauce, stir 1 tsp of cornflour into the soy sauce with the splash of water before it goes in.

Nutrition figures are estimates per serving and will vary with brands and portion sizes. Ingredient prices and availability are indicative and confirmed at the secure Shopify checkout.