Put the takeaway menu away and cook up this light and healthy chicken and cashew stir-fry in a flash!
SERVES 4 – PREP 10 MINS – COOK 10 MINS
1tbsp vegetable oil
1 red onion, sliced
1 yellow pepper, deseeded and chopped
400g skinless chicken breast fillets, cut into bite-sized pieces 1 garlic clove, crushed
1cm piece fresh ginger, grated
175g Tenderstem broccoli, cut into 2cm pieces
3tbsp soy sauce
2tbsp sweet chilli sauce
1 Heat a wok or large frying pan until hot. Add the cashew nuts, stir-fry for 30 secs until golden then remove from the pan.
2 Add the oil to the pan, add the onion and pepper fry for 1 min then add the chicken and stir fry for 3 mins until browned and almost cooked through.
3 Add the garlic, ginger and broccoli, stir-fry for 1 min then add 2tbsp water, cover and cook for 2 mins.
4 Pour in the soy sauce and sweet chilli sauce, stir and heat through for 1 min. Scatter the cashew nuts over the top and serve with rice or noodles.
Per serving: 257 cals, 10g fat (2g saturated), 12g carbs