Put the takeaway menu away and cook up this light and healthy chicken and cashew stir-fry in a flash!


50g cashew nuts

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