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Chicken Stir-Fry with Cashew Nuts and Mango~92~116~99999 |
| 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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| Directions: 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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Prep Time: 10 Cook Time: 20 Serves: 4 Calories: 493 Carbs: Fat: 33 Protein: |
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Source: Tesco |
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