Chicken and Cashew Nut Stir-Fry Served with Egg Noodles

Ingredients

• 1 chicken breast fillet, sliced into thin strips
• 1/2 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
• 1/4 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

1. 1

   Dust the chicken strips with cornflour and place in a bowl.

2. 2

   Add garlic, soy sauce, water, honey and chilli and allow to marinate for a few minutes or while preparing the rest of the vegetables.

3. 3

   Heat a wok or large frying pan until hot and add a little oil.

4. 4

   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.

5. 5

   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.

6. 6

   Add the chicken to the vegetables and pour over the reserved marinade, allowing it to come to the boil and reduce slightly.

7. 7

   Garnish with chopped coriander and cashew nuts and serve with cooked egg noodles.