Chicken Stir-Fry
with Cashew Nuts and Black Bean Sauce
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 a 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.
1 pack(s)
Tenderstem Broccoli ®
2 unit(s)
Spring Onion
1 clove
Garlic
280 grams
Diced Chicken Thigh
10 grams
Cornflour
2 unit(s)
Egg Noodle Nest
(ContainsEgg, Gluten)1 sachet
Soy Sauce
(ContainsGluten, Soya)1 tbsp
Black Bean Sauce
(ContainsGluten, Soya)1 sachet
Rice Vinegar
1 pack(s)
Cashew Nuts
(ContainsNuts)1 bag(s)
Sugar Snap Peas
½ piece
Ginger
1 pot(s)
Feijoada Paste
a) Trim the ends off the spring onion and finely slice. b) Peel and grate the ginger and 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) Pour the boiling water from your kettle into a large saucepan with a pinch of salt and bring back to the boil. b) Cook the noodles and tenderstem®, 3-4 mins. c) Drain in a colander and leave to the side.
a) Meanwhile, heat a splash of oil in a large frying pan (or wok) 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 tenderstem® to the frying pan and warm everything through for a further minute. b) Lightly bash the cashew nuts inside the bag so they break into little pieces.
a) Divide the stir-fry between your bowls and top with the cashew nut pieces. ENJOY!