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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
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.
Cook’s tip
The broccoli stalk is too good to waste. Diced and cooked with the rest of the broccoli, it adds a lovely crunch and extra fibre.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
4,065kJ/ 971kcals
Fat
43g
Saturated Fat
7.2g
Carbohydrates
61g
Sugars
19g
Fibre
15g
Protein
78g
Salt
1.7g
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