James Martin’s irresistible recipe for a quick, easy and healthy chicken and cashew stir-fry makes your midweek meal into something special.
Each serving provides 424 kcal, 28g protein, 39g carbohydrate (of which 11g sugars), 16g fat (of which 2g saturates), 5g fibre and 1g salt.
- 1 tbsp vegetable oil
- 250g/9oz chicken breast, cut into thin strips
- 1 tbsp runny honey
- 1 garlic clove, crushed
- 1 tbsp chopped fresh ginger
- ½ red chilli, finely chopped
- 3 spring onions, chopped
- 1 small carrot, sliced
- 1 red pepper, cut into strips
- 1 head of pak choi, chopped
- 300g/10½oz straight-to-wok fine egg noodles
- small bunch fresh coriander, roughly chopped
- 1 tbsp dark soy sauce
- 1 tbsp toasted sesame oil
- 1 lime, finely grated zest and juice
- 25g/1oz unsalted, toasted cashew nuts
Heat a large wok over a high heat. Add half the oil and the chicken. Stir fry for 1 minute, then add the honey and fry until the chicken is fully cooked and a rich golden-brown. Remove from the wok and set aside.
Add the remaining oil to the wok and fry the garlic, ginger and chilli for 20 seconds over a medium heat. Add the vegetables and stir-fry until they are just tender but retain some bite. Add the pre-cooked noodles and sauté for a minute or so before returning the chicken to the pan.
Add the coriander, soy sauce, sesame oil and lime zest and juice and toss well.
Serve with a scattering of cashews over the top.