Archive for July 31st, 2015

Foodie Friday: Cashew Chicken & Stir-Fried Greens

cashewchicken(Serves 4)

Ingredients:
425g pack mini chicken fillets
2 tbsp plain flour
2 medium eggs, beaten
150g cashews, roughly chopped
1 tbsp olive oil
200g broccoli, cut into florets and halved
200g fine beans, trimmed
100g green cabbage, sliced
1 red chilli, deseeded and finely sliced
2 cloves garlic, chopped
Zest and juice of 1 lime
1 tbsp light soy sauce
4 tbsp sweet chilli dipping sauce

Method:
1. Preheat the oven to 200C, fan 180C, gas 6. Toss the mini fillets in the flour. Put the beaten eggs in a bowl, and the chopped cashews on a plate. Dip the mini fillets into the egg to coat, then roll in the nuts. Place on a baking tray and bake for 20 minutes, until golden.
2. About 10-12 minutes into the chicken cooking time, heat the oil in a frying pan, then add the broccoli, beans and cabbage and stir-fry for 2-3 minutes over a medium-high heat. Stir in the chilli, garlic, lime zest and juice and soy sauce, then cover with a lid (or loosely with foil) and cook for a further 4 minutes.
3. Serve the cashew chicken with the stir-fried greens, and drizzle a little sweet chilli dipping sauce over the top.

Top tip: For a slightly different flavour, you could replace the cashew nuts with unsalted chopped peanuts.

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