Ingredients
1 tbsp soy sauce
2 tsp white wine vinegar
1 juice of small orange
1 tsp brown sugar
2 tbsp sesame oil
2 tsp cornflour
85 g unsalted cashew nuts
1 thinly sliced medium onion
2 medium chicken breasts in chunks
250 g broccoli150 g mangetout sliced in half
1 thinly sliced red pepper
125 g Wholegrain rice
Method
In a jug, mix together the soy sauce, vinegar, orange juice, brown sugar and cornflour. Set aside.
Heat the oil in a wok. Add the cashews and cook for a minute until golden brown. Remove the nuts and tip on to kitchen paper to drain.
Add the onion slices and fry over a high heat for 3-5 minutes until browned and softened, then lift them out and add to the cashews.
Add the chicken into the wok and stir fry for 3-4 minutes
Add in the broccoli, mangetout and red pepper and stir fry for another 4-5 minutes until the vegetables are tender yet still crunchy.
Stir the cornflour mixture and stir fry for a couple of minutes until the sauce thickens.
Stir in the onion and cashews.
Serve with wholegrain rice.
Nutritional Information
Energy: 535kcal
Protein: 38g
Fat: 20
Carbohydrate: 55g
High in: Fibre, Vitamin C, Folate, Iron, Zinc, Selenium, Vitamin E
