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Chicken Stir-Fry

Chicken Stir-Fry

with Cashew Nuts and Black Bean Sauce

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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:EggCereals containing GlutenSoyaNuts

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 conflict 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.

Preparation Time20 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 pack(s)

Tenderstem Broccoli ®

2 unit(s)

Spring Onion

1 clove


280 grams

Diced Chicken Thigh

10 grams


2 unit(s)

Egg Noodle Nest

(ContainsEgg, Cereals containing Gluten)

1 sachet

Soy Sauce

(ContainsCereals containing Gluten, Soya)

1 tbsp

Black Bean Sauce


1 sachet

Rice Vinegar

1 pack(s)

Cashew Nuts


1 bag(s)

Sugar Snap Peas

½ piece


1 pot(s)

Feijoada Paste

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2774 kJ
Energy (kcal)663 kcal
Fat19.0 g
of which saturates4.0 g
Carbohydrate67 g
of which sugars8.0 g
Protein58 g
Salt5.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Mixing Bowl
Frying Pan
Rolling Pin
Instructionsarrow up iconarrow up icon
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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!