Chicken Stir-Fry with Cashew Nuts and Mango
recipe
Chicken Stir-Fry with Cashew Nuts and Mango
No commentsIngredients
- 3 skinless chicken breast fillets, weighing 125g-150g each
- 1 tbsp cornflour
- ¼ tsp Chinese five-spice powder
- 4 tbsp vegetable oil
- 125g unroasted, unsalted cashew nuts
- 2 medium carrots, halved and cut into strips
- 4 spring onions, sliced diagonally
- 1 medium courgette, halved and cut into strips
- 125g sugar-snap peas
- 1 ripe medium mango, stone removed, quartered, peeled and thinly sliced
- 1 tbsp dry sherry
- 2 tbsp dark soy sauce
- boiled or fried rice, or Chinese noodles, to serve
Serves:
4
Preparation:
10
Cook Time:
20
Total Time:
30min
Directions
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- WARNING - sesame seeds are not suitable for small children who can choke on nuts.
- Cut each chicken breast in half lengthways, slice very thinly and place in a bowl. Mix together the cornflour and Chinese five-spice powder. Sprinkle over the chicken and toss well together.
- Heat 2 tbsp of the vegetable oil in a wok and stir-fry the chicken pieces for 3-5 minutes until cooked and lightly browned. Remove from the pan and keep warm.
- Add the remaining oil to the pan and quickly stir-fry the cashew nuts until lightly browned. Add the carrots, spring onions and courgette and cook, stirring, for minutes. Stir in the sugar-snap peas and mango slices and cook for a further 1-2 minutes.
- Return the chicken pieces to the pan and add the dry sherry and soy sauce. Stir-fry for a further 3-4 minutes, then serve at once with boiled or fried rice or Chinese noodles.
Source: Tesco
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