Chicken and Cashew Stir Fry
Over a year ago
1,319 views
Ingredients
- 1 tsp olive oil
- 2 small chicken fillets (around 100g or 4 oz each)
- 1 tsp honey
- 2 cloves garlic
- 2 peices fresh ginger (1cm or 0.5 inch)
- 1 tsp fresh chilli
- 2 small carrots
- 6 oz mange tout or snow peas
- 4 oz baby sweetcorn
- 2 tsp soy or tamari sauce
- ½ tsp sesame oil
- 2 tsp lime juice
- 2 tbsp chopped fresh corianger
- 8 unsalted cashew nuts
Accompaniment
SponsoredVouvray Les Coteaux Tufiers Chenin Blanc
Classy white from the north bank of the Loire with honeyed pear and apple fruit flavours. Produced from very old vines from the Cotes de Vouvray. This is a delicious, medium-dry Chenin Blanc. Lush palate leading to a long, rich finish. Terrific value, this wine is perfect when served with spicy Asian dishes.Buy this wine if you like: Off-dry wine with ripe fruit flavours packed with nutty undertones.
Description
TEsco diet recipe - 300 cal
Method
-
1
Heat half of the oil in a fruing pan or wok. Once hot, add the chicken, cut into strips and cook to seal on all sides. Add the honey and continue to stir-fry until the chicken is cooked through and golden in colour. Set aside on a plate.
Add the remaining oil to the pan and cook the garlic, ginger and chilli for about 30 seconds. add the sliced vegetables, and keeping the heat high, cook until almost tender. Add the soy sauce, sesame oil and lime zest and juice, return the chicken to the pan and heat through, Sprinkle with chopped corianger and cashew nuts before serving.
Comments (0)