CHICKEN AND CASHEW STIR FRY

SERVES 4 | 1.5 BITES PER SERVING

INGREDIENTS

■ 1 egg

■ 1 tbsp cornflour

■ Pinch of salt

■ 500g diced chicken breast

■ 1 sliced onion

■ 1 finely chopped clove of garlic

■ Low-cal spray oil

■ Pack of tenderstem broccoli

■ 1 red pepper, sliced

■ 2 tbsp chicken stock

■ 2-3 tbsp light soy sauce

■ 2 large spring onions, sliced

■ 60g cashew nuts

■ Sea salt and ground white pepper

■ 240g uncooked basmati rice

METHOD

Place the egg into a bowl followed by cornflour and a pinch of salt. Lightly whisk them together and add the diced chicken breast to the mixture, making sure to coat well. Add some low-cal oil to a pan and fry the chicken until golden brown – alternatively cook it in an air frier for 10 mins until it takes on a nice colour. Fry the onion, garlic, tenderstem broccoli and red pepper until al dente. Add the chicken pieces and stir-fry for 1-2 minutes, then add chicken stock and light soy sauce. Simmer for another minute, or until the chicken is cooked through. Stir in spring onions and cashew nuts. Season to taste with sea salt and ground white pepper and transfer to a serving dish. Serve immediately with ¼ plate basmati rice.