chicken with cashew nuts and yellow bean sauce

Ingredients

• Broccoli

  Raw

  1 cup chopped or 91g

• Garlic

  Raw

  1 clove or 3g

• Ginger root

  Raw

  1 tbsp or 6g

• Chicken breast

  Broilers or fryers, meat only, raw

  ½ full breast (both fillets) or 118g

• Cashew nuts

  Nuts, raw

  1 cup or 137g

• Egg noodles

  Dry, enriched

  1 oz or 28g

• Soy sauce

  Made from soy (tamari)

  1 tbsp or 18g

• Rice wine vinegar

  1 tbsp or 15g

• Water

  Plain, clean water

  1 cup or 237g

Directions

1. Cut the very end of the tender stem broccoli and discard. Peel the garlic and the ginger and Finely chop. Tip: peel the ginger using the edge of a spoon.
2. Cut the chicken into thin strips and toss in the cornflour and a pinch of salt.
3. Lightly crush the cashew nuts. In a dry frying pan, toast your cashew nuts for a few minutes until golden. As always, watch your nuts closely as they can burn quickly. Keep to the side.
4. Boil a large pot of water with a pinch of salt for the noodles and the broccoli. Boil the noodles for 4min, until just cooked and tenderstem broccoli for the last 2min. Drain them under cold running water and put back in the pot filled with cold water.
5. Heat a frying pan with a splash of oil over a medium heat. Add your chicken and cook for 5min until crispy and cooked through, remove from the pan. Tip: if you have a small pan, cook your chicken in batches.
6. In a bowl mix together the soy sauce, rice vinegar and add the water (you can also add yellow bean sauce).
7. In the now empty frying pan, add the garlic and ginger to the pan and cook for 1min. Add your chicken back to the pan along with your sauce and mix everything together. Add your drained noodles and broccoli and warm everything through for a further minute.
8. Divide your stir-fry between your bowls and top with your toasted cashew nuts.

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