Black bean chicken with broccoli & cashews

Name: Black bean chicken with broccoli & cashews
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Ingredients: 418 g Essential British Diced Chicken Breast; 2 tbsp wok oil; 1 large head Essential Broccoli, cut into small florets, stalk diced; 1 onion, cut into bitesized pieces; 1 red chilli, deseeded and thinly sliced; 275 g pack egg noodles; 120 g pack black bean stir fry sauce; 90 g Essential Cashew Nuts; 1 tsp toasted sesame oil, optional, or 1 tsp wok oil

A simple way to fakeaway. Change the sauce if you like – our Soy & Ginger or Firecracker stir fry sauces would also work really well in this recipe.

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Serves2
CourseMain meal
Prepare10 mins
Cook20 mins
Total time30 mins

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Ingredients

418g Essential British Diced Chicken Breast
2 tbsp wok oil
1 large head Essential Broccoli, cut into small florets, stalk diced
1 onion, cut into bitesized pieces
1 red chilli, deseeded and thinly sliced
275g pack egg noodles
120g pack black bean stir fry sauce
90g Essential Cashew Nuts
1 tsp toasted sesame oil, optional, or 1 tsp wok oil

Method

Pat the chicken dry with kitchen paper, then cut into bitesized chunks. Season and set aside. In a large wok or frying pan, heat 1 tbsp wok oil over a high heat. Add the chicken and stir fry for about 10-12 minutes until golden, the juices run clear and no pink meat remains. Transfer to a plate and set aside.
Return the pan to the heat and add the remaining wok oil. Add the broccoli, onion and chilli and stir fry for 3 minutes until taking on a little colour. Pour in 150ml water and cook for about 3 minutes, until the water evaporates and the broccoli is just tender. Meanwhile, cook the noodles in the microwave according to pack instructions.
Reduce the heat under the wok to medium, then stir in the cooked chicken, black bean sauce and ½ the cashews. Cook for 1 minute to heat through, then finish with a drizzle of sesame oil or more wok oil, if liked, and the remaining cashews. Serve over the noodles.