INGREDIENTS:
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
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PREPARATION:
WARNING - sesame seeds are not suitable for small children who can choke on nuts.
1. 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.
2. 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.
3. 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 3-4 minutes. Stir in the sugar-snap peas and mango slices and cook for a further 1-2 minutes.
4. Return the chicken pieces to the pan and add the dry sherry and soy sauce. Stir-fry for a further 3-4minutes, then serve at once with boiled or fried rice or Chinese noodles.
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Quick & Easy: 30 minutes or less
Healthy Recipe: low fat and/or calories
Kid-Friendly: extra nutrition and/or fun!
Low-Carb: low carbohydrates
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