Chicken and Cashew Nut Stir-Fry Served with Egg Noodles
- Prep Time: 20
- Cook Time: 15
- Total Time: 35 minutes
- Yield: 1
- Category: Asian; Chicken & Poultry; easy; Global Foods; Lunch; Main Ingredient; Mains; Meals and Courses
Description
A simple and delectable chicken and cashew nut Asian-style dish.
Ingredients
1 chicken breast fillet, sliced into thin strips
½ tsp (2.5 ml) cornflour
1 clove garlic, crushed
3 Tbsp (45 ml) soy sauce
1 Tbsp (15 ml) water
1 Tbsp (15 ml) honey
1 chilli, deseeded and finely chopped
Vegetable oil
¼ onion, finely sliced
40 g mange tout, finely sliced
1 carrot, peeled and finely sliced
40 g mung beans
Small handful fresh coriander, roughly chopped
30 g cashew nuts, toasted and roughly chopped
80 g egg noodles, cooked according to packet instructions
Instructions
Dust the chicken strips with cornflour and place in a bowl.
Add garlic, soy sauce, water, honey and chilli and allow to marinate for a few minutes or while preparing the rest of the vegetables.
Heat a wok or large frying pan until hot and add a little oil.
Remove the chicken from the marinade (keeping the remaining marinade for later) and fry over medium heat until the chicken is cooked. Remove the chicken from the pan and set aside.
Using the same pan, heat a little more oil and sauté the onion, mange tout, mung beans for a few minutes or until the vegetables are cooked but still al dente.
Add the chicken to the vegetables and pour over the reserved marinade, allowing it to come to the boil and reduce slightly.
Garnish with chopped coriander and cashew nuts and serve with cooked egg noodles.
