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Photo of Stir-fried chicken with cashews & vegetables by WW

Stir-fried chicken with cashews & vegetables

3
Points® value
Total Time
30 min
Prep
20 min
Cook
10 min
Serves
4
Difficulty
Easy

Ingredients

Chicken stock cube(s)

½ cube(s), 120ml

Soy Sauce

2 tablespoon(s)

Cornflour

2 teaspoon(s), level

Sesame Oil

1 teaspoon(s)

Sunflower Oil

1 tablespoon(s)

Chicken breast, skinless, raw

4 medium, diced

Spring Onions

4 medium

Sugar Snap Peas

400 g

Garlic

4 clove(s)

Red pepper

1 medium, deseeded and thinly sliced

Yellow pepper

1 medium, deseeded and thinly sliced

Cashew Nuts

10 individual

Instructions

  1. In a small bowl, whisk together the stock, soy sauce, cornflour and sesame oil, set aside.
  2. Heat 1½ tsp sunflower oil in a wok or large nonstick frying pan over a medium-high heat. Add the chicken; stir-fry for 4-5 minutes, until lightly browned. Remove the chicken from the pan.
  3. Heat the remaining 1 tbsp oil in the wok over a medium-high. Add the spring onions, sugar snaps, garlic, and peppers; stir-fry for 3 minutes until crisp-tender. Return the chicken to the pan. Whisk the sauce and add to the chicken; cook for 2 minutes, until the sauce thickens. Top with the nuts.

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