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Spicy chicken stir-fry with cashews and peppers

  • 4servings

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Source: www.goodtoknow.co.ukReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB1, B2, B3, B6, B12, H, C
MineralsSelenium, Iodine, Fluorine, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 200g (7oz) dried medium egg noodles

  2. 2tbsp groundnut oil

  3. 2 small onions, thinly sliced

  4. 2 red chillies, deseeded and finely chopped

  5. 1 red pepper, cored and sliced

  6. 3 skinless, boneless chicken breasts, sliced

  7. 100g (4oz) roasted cashew nuts

  8. 2tbsp Thai fish sauce

  9. 2tbsp Tamari or soy sauce

  10. 2tbsp lemon juice

  11. 1tbsp chopped fresh coriander

Instructions Jump to Ingredients ↑

  1. Place the egg noodles in a large saucepan of boiling water and cook for 3 mins until tender. Drain, run under cold water and set aside.

  2. Heat a large frying pan or a wok until hot, then add the groundnut oil, onions, chillies and red pepper and stir-fry for 3-4 mins. Remove from the pan and set aside.

  3. Place the chicken in the pan and cook for 4 mins or until cooked through and golden. Add the nuts, Thai fish sauce, Tamari, lemon juice, onion mixture and noodles to the pan. Stir thoroughly and cook for 4 mins or until heated through, stirring continually. Stir in the coriander and serve immediately.

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