Healthy Chicken & Cashew Stir Fry Recipe
Ingredients
- 2/3 cup brown rice (uncooked)
- spray olive or canola oil spray
- 1 clove garlic, finely chopped
- 1/2 tsp fresh ginger, grated
- 2 tsp reduced-salt soy sauce
- 150 g skinless chicken breast, chopped
- 2 tbs unsalted roasted cashews
- 1 cup broccoli
- 3 tsp honey
- 1 tbs oyster sauce
- 1 cup snow pea, stalks removed
- 2 spring onions (including green tops), sliced
Method
- Cook rice according to packet instructions.
- Combine garlic, ginger, soy sauce, pepper and chicken in a small bowl; set aside to marinate while vegetables are prepared.
- Heat a non-stick wok or large frypan to high. Add cashews and dry-fry for a minute or until browned; remove from pan and set aside.
- Spray pan with oil and heat to high. Add the chicken (with its marinade) and stir-fry for 2 minutes until browned. Set aside.
- Respray pan with oil, add broccoli and stir-fry for 3 minutes, until just tender.
- Add honey, oyster sauce and 2 tablespoons water to the pan along with snow peas, spring onions and chicken including any juices; stir-fry for another 3 minutes till heated through.
- Divide rice and chicken stir-fry between plates and serve sprinkled with cashews.
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Nutrition Information
| per serving | per 100g | |
|---|---|---|
| Energy | 2177 kJ | 415 kJ |
| Protein | 36 g | 7 g |
| Fat, total | 10 g | 2 g |
| — saturated | 2 g | 0.3 g |
| Carbohydrate | 64 g | 12 g |
| — sugars | 18 g | 4 g |
| Sodium | 1163 mg | 221 mg |
| Fibre | 14 g | 3 g |
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Comments (2)
-
This is one is a winner!
Fleur Johnson
Posted on: 09 Mar 19 -
This was a big hit with the family - I doubled the recipe to feed 4. Very tasty and goes a long way
Alison Roberts
Posted on: 12 Jan 19
Rating (2 ratings)
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