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Chicken Stir-Fry

Chicken Stir-Fry

Chicken Stir-Fry

with Cashew Nuts and Black Bean Sauce

Recipe Development TeamPublished on June 06, 2018

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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.

Allergens:

Cereals containing gluten

•Soya

•Egg

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total20 minutes

Active 10 minutes

DifficultyMedium

Ingredients

serving amount

25

Soy Sauce

(Contains: Cereals containing gluten, Soya)

25

Feijoada Paste

260

Diced Chicken Thigh

1

Garlic Clove**

150

Sugar Snap Peas

2

Spring Onion

10

Cornflour

15

Rice Vinegar

2

Egg Noodle Nest

(Contains: Cereals containing gluten, Egg)

½

Ginger

150

Tenderstem® Broccoli

25

Cashew Pieces

Nutritional information

Energy (kcal)663 kcal

Energy (kJ)2774 kJ

Fat19 g

of which saturates4 g

Carbohydrate67 g

of which sugars8 g

Protein58 g

Salt5 g

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

Utensils

•Chopping Board

•Mixing Bowl

•Grater

•Knife

•Medium Saucepan

•Grill Pan

•Spoon

•Rolling Pin

•Bowl

Instructions

Do the Prep

1

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.

Cook the Noodles

2

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.

Cook the Chicken

3

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.

Finish the Stir-Fry

4

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.

Combine

5

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.

Serve

6

a) Divide the stir-fry between your bowls and top with the cashew nut pieces. ENJOY!

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