Chicken Stir-Fry

Name: Chicken Stir-Fry with Cashew Nuts and Yellow Bean Sauce
Total time: 25 min
Yield: 2
Cuisine: Asian
Ingredients: 2.01 Spring Onion; 150 Tenderstem® Broccoli; 25 Soy Sauce; 25 Yellow Bean Sauce; 260 Diced Chicken Thigh; 1 Garlic Clove**; 10 Cornflour; 15 Rice Vinegar; 2 Egg Noodle Nest; 1 Ginger Puree; 25 Cashew Pieces

with Cashew Nuts and Yellow Bean Sauce

Recipe Development TeamPublished on October 27, 2017

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Quick, delicious and easy to prep, this sizzling stir-fry will be on the table in 25 minutes. Made from fermented soybeans, yellow bean sauce is a salty sauce frequently used in Asian cooking, and is the show-stopping flavour in tonight’s recipe. 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.

Allergens:

Cereals containing gluten

•Soya

•Egg

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total25 minutes

Active 10 minutes

DifficultyMedium

Ingredients

serving amount

2.01

Spring Onion

150

Tenderstem® Broccoli

Soy Sauce

(Contains: Cereals containing gluten, Soya)

Yellow Bean Sauce

260

Diced Chicken Thigh

Garlic Clove**

Cornflour

Rice Vinegar

Egg Noodle Nest

(Contains: Cereals containing gluten, Egg)

Ginger Puree

Cashew Pieces

Nutritional information

Energy (kcal)621 kcal

Energy (kJ)2598 kJ

Fat19 g

of which saturates4 g

Carbohydrate60 g

of which sugars5 g

Protein54 g

Salt3.4 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Bowl

•Chopping Board

•Knife

•Strainer

•Medium Saucepan

•Grill Pan

•Slotted Spoon

•Rolling Pin

Cooking Instructions and Tips

• Boil your kettle. • Trim the ends off the spring onions and finely slice. • Cut the broccoli into thirds. • Toss the chicken and cornflour together in a bowl to coat.

• Add the boiling water (amount specified in the ingredient list), to a large saucepan with a pinch of salt and bring back to the boil. • Cook the noodles and broccoli, 3-4 mins. • Drain the contents in a colander and leave to the side.

• Meanwhile, heat a large frying pan (or wok) with a splash of oil over medium-high heat. • Add the chicken and stir-fry until golden and cooked through, 7-10 mins. The chicken is cooked when it is no longer pink in the middle.

• Add the spring onion, garlic and ginger to the pan and stir-fry for 1 minute. • Add the soy sauce, yellow bean sauce, rice vinegar and a splash of water and mix everything together.

• Add the drained noodles and broccoli to the chicken pan and warm everything through for a further minute. • Lightly bash the cashew nuts inside the packet so they break into little pieces.