Irish Daily Mail - - The Red Carpet -


4 chicken fil­lets 1 red pep­per, diced 1 yel­low pep­per, diced 1 or­ange pep­per, diced 250g mangetout 4 cloves gar­lic, finely chopped 1 tbsp ginger, minced 2 stalks spring onion 30g cashews 1 tsp chilli flakes low cal spray oil 1/4 plate per per­son brown or bas­mati rice 2 tbsp rice wine vine­gar 2 tsp honey 4 tbsp soy sauce 8 tbsp water 2 tbsp corn­flour


Heat the low cal spray oil on a non-stick pan and also put on a pot of water to boil for the rice. Chop the chicken into thin strips or dices and cook with the chilli flakes and a pinch of salt and pep­per for 4-5 min­utes, then add the gar­lic, ginger and chopped pep­pers and keep stir­ring to en­sure even cook­ing. Af­ter a few min­utes add the mangetout and cook for one minute. For the sauce, mix the in­gre­di­ents to­gether in a small bowl and add to the pan. Note, if you find the sauce is too thick just grad­u­ally add a lit­tle more water. In a dry pan, toast the cashew nuts un­til golden. Lightly crush them and sprin­kle over the fin­ished dish along with some finely sliced spring onion (optional). Serve with 1/4 plate of bas­mati rice.

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