CASHEW CHICKEN STIR-FRY

Cashew chicken stir-fry image

This high-carb, protein-packed dish can be on the table in 20 minutes and can help you refuel after exercise

Provided by Sophie Godwin - Cookery writer

Time 20m

Number Of Ingredients 11

Ingredients

100g cashew nut butter
2 tbsp low-sodium soy sauce
2 wholewheat egg noodles nests
1 tbsp vegetable oil
2 garlic cloves , finely chopped
1 red chilli , finely chopped (deseeded if you don't like it too hot)
2 chicken breasts , cut into 1cm-thick strips
120g thin-stemmed broccoli , halved
1 carrot , cut into matchsticks
20g unsalted cashew nuts , roughly chopped
4 spring onions , sliced on the diagonal

Steps:

In a small bowl, mix together the cashew butter with the soy sauce and 100ml water. Set aside.
Cook the noodles following pack instructions for just cooked, then drain and refresh in a bowl of cold water until needed.
Heat the oil in a wok or large frying pan over a medium-high heat. Add the garlic and chilli, and fry for 2 mins until softened and aromatic.
Add the chicken and broccoli to the wok. Fry, stirring frequently, for 5-6 mins until both are tender. Drain the noodles and add them to the wok along with the carrot. Toss everything together well with a pair of tongs so that the noodles are heated through. Take the pan off the heat and stir through the cashew sauce.
Serve immediately, topped with the cashew nuts and spring onions.

Nutrition Facts : Calories 796 calories, Fat 38 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 8 grams sugar, Fiber 9 grams fiber, Protein 51 grams protein, Sodium 2.1 milligram of sodium