Cooking Info:
Prep Time - 5 mins
Cook Time - 20 mins
Servings - 4
Step by Step:
1. Season the chicken with corn flour, paprika, garlic and salt/pepper.
2. Roast the cashew nuts in a wok for 2-3 minutes, remove and set aside.
3. Add the seasoned chicken to pan alongside a little spray oil then fry for 8-10 minutes or until fully cooked through.
4. Make up the sauce by combining the sauce ingredients in a large bowl.
5. Remove the chicken from the pan then add the peppers and fry for 2-3 minutes before adding the garlic and ginger for 30 seconds.
6. Add in the sauce and chicken, heat through fully then finish with the cashew nuts and scatters of spring onion.
7. Serve with micro rice and enjoy.
Nutrition
Serves 4
Each serving
575 calories
46g protein
15g fat
64g carbs
Shopping list:
600g chicken
1 tbsp corn Flour
1 tbsp paprika
1 tbsp garlic powder
1/2 tsp salt/pepper
3 peppers
3-4 cloves garlic
Small piece of ginger
50g Cashew nuts (unsalted)
Handful Spring onions
2 packets micro basmati rice
Sauce
60ml low sodium Soy sauce
1 tbsp Rice vinegar
40ml low sugar Ketchup
2 tbsp Siracha
1 tbsp sesame oil
1 tbsp honey