Cashew chicken stir-fry
By Hobbykoch ·
This high-carb, protein-packed dish can be on the table in 20 minutes and can help you refuel after exercise
- Servings
- 2
- Prep time
- 10 Min.
- Cook time
- 10 Min.
- Total time
- 20 Min.
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
Instructions
Step 1: In a small bowl, mix together the cashew butter with the soy sauce and 100ml water. Set aside.
Step 2: Cook the noodles following pack instructions for just cooked, then drain and refresh in a bowl of cold water until needed.
Step 3: 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.
Step 4: 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.
Step 5: Serve immediately, topped with the cashew nuts and spring onions.
Nutrition facts
per serving
| Energy | 796 kcal |
|---|---|
| Fat | 38 g |
| of which saturates | 7 g |
| Carbohydrates | 58 g |
| of which sugars | 8 g |
| Fiber | 9 g |
| Protein | 51 g |
| Salt | 2.1 g |
Provided by the author, partly estimated. Please check ingredients and allergens yourself.
Source: bbcgoodfood.com
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