Quick, delicious and easy to prep, this sizzling chicken stir-fry will be on the table in 20 minutes. Bursting with fresh zingy flavours and packed with fresh good-for you ingredients, this easy recipe will take your stir-fry game to the next level.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Diced Chicken Thigh
Tenderstem Broccoli ®
Egg Noodle Nest(ContainsEgg, Gluten)
Sugar Snap Peas
Soy Sauce(ContainsGluten, Soya)
Black Bean Sauce(ContainsGluten, Soya)
a) Trim the ends off the spring onion and finely slice. b) Peel and grate the garlic (or use a garlic press). c) Toss the chicken and cornflour together in a mixing bowl to coat. d) Cut the tenderstem® into thirds widthways.
a) Add the boiling water to a large saucepan with a pinch of salt and bring to the boil. b) Cook the noodles and broccoli, 3-4 mins. c) Drain in a colander and leave to the side.
a)) Meanwhile, heat a large frying pan (or wok) with a splash of oil over medium-high heat. b) Add the chicken and stir-fry until golden and cooked through, 7-10 mins. c) IMPORTANT: The chicken is cooked when it is no longer pink in the middle.
a) Stir in the sugar snaps. b) Add the spring onion, garlic and ginger to the pan and stir-fry for 1 minute. c) Add the soy sauce, black bean sauce, rice vinegar and a splash of water and mix everything together.
a) Add the drained noodles and broccoli to the frying pan and warm everything through for 1 minute. b) Lightly bash the cashew nuts inside the sachet so they break into little pieces.
a) Divide the stir-fry between your bowls and top with the cashew nut pieces. ENJOY!