Black bean chicken with broccoli & cashews

Black bean chicken with broccoli & cashews

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

  1. 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.

  2. 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.

  3. 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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