Spicy Nutty Stir Fry

Robert Lanning

Another take on the ever popular stir fry. Line up all your ingredients and you’ll have it on the table in no time at all.

Preparation Time: 5 minutes
Cooking Time: 10 minutes
Serves: 4

Ingredients:

3 Freedom Food labelled chicken breasts, skinned
1 Freedom Food labelled egg white, lightly beaten
2 tbsp cornflour
2 tbsp dark soy sauce
4 tbsp sunflower oil
85g / 3oz natural cashew nuts or peanuts
1 tsp dried chilli flakes
150ml / 5fl oz water
1 garlic clove
8 heads tenderstem broccoli, trimmed
100g / 4oz mangetout
6 spring onions, finely sliced
300g / 10oz fresh ready cooked noodles
150ml / 5fl oz water

Method

Cut the chicken breasts into long strips. Place in a bowl and mix in the egg white and 1 tbsp of the cornflour. 

Mix together the remaining cornflour with the soy sauce and the water to make a sauce and set aside.

Heat 1 tbsp of the oil in a large non-stick frying pan or wok. Add the nuts and stir-fry for a few seconds until golden brown. Watch them carefully or they will burn. Pour them into a bowl and set aside. 

Return the pan to the heat. Add 2 tbsp of the oil. Add the chilli flakes, garlic, chicken, tenderstem broccoli and mangetout. Stir-fry for about 7 minutes or until the chicken is golden and the chicken and vegetables are cooked. Stir in the sauce and  the nuts, spring onions and noodles. Simmer until the sauce has thickened and serve immediately.