Cashew Chicken
This is a summer stir-fry dish. Super light and colourful with loads of yummy flavours. I find stir-frys a great way to pack in extra veggies in a really tasty way. I also am trying to eat less meat so by adding in lots of vegetables and nuts, you will still be full and getting all your nutrients. This is a dish that comes together really quick, so I always recommend chopping everything before starting to cook. The calorie breakdown is for the stir-fry only but a cup of jasmine or basmati rice (cooked) is 200 calories.
Ingredients
Serves 5 | 396 calories per serving***
2 chicken breasts, thinly sliced
1 red pepper, quartered and cut into large chunks
1 red onion, quartered and cut into large chunks
4 cloves garlic
1 grated carrot
200g cashew nuts (unsalted & unroasted)
3 spring onions, finely sliced
handful frozen peas
2 red chillis, finely sliced
2 tbsp sesame / groundnut oil
For sauce
6 tbsp water
6 tbsp soy sauce
3 heaped tbsp brown sugar
4 tbsp fish sauce
Method
Cook your rice (or noodles) according to packet instructions.
On a dry pan toast your cashews until they have a bit of a colour on them (keep an eye on them as they burn quickly). Once desired colour, set aside.
In a wok or skillet heat your oil on a medium heat. Add all of your chopped veg (except peas). Sauté for 2-3 mins until beginning to soften.
Add your chicken pieces and cook until opaque (about 5-7 mins depending on how thin you sliced your chicken).
Add your sauce ingredients and stir together in a jug.
Add in your sauce to the veg and chicken and bring to a simmer for 2-3 mins to heat the sauce and dissolve the sugar. Add in your toasted cashews now too
By now your rice should be ready. Stir in your frozen peas to the rice to add a bit of colour (optional).
Sprinkle the spring onion over the stir-fry and serve with your steamed rice.
**Calories based on ingredients I used and may vary depending on brands but can be used as a rough guide
