 Preparation Time |
10mins
|
 Cooking Time |
15mins
|
 Level |
Easy
|
 Serves |
4
|
Heat the low cal spray oil on a non-stick pan and also put on a pot of water to boil for the rice.
Chop the chicken into thin strips or dices and cook with the chili flakes and a pinch of salt & pepper for 4-5 minutes, then add the garlic, ginger and chopped peppers and keep stirring to ensure even cooking. After a few minutes add the mangetout and cook for one minute.
For the sauce, mix the ingredients together in a small bowl and add to the pan. Note, if you find the sauce is too thick just gradually add a little more water.
In a dry pan, toast the cashew nuts until golden. Lightly crush them and sprinkle over the finished dish along with some finely sliced spring onion (optional)
Serve with 1/4 plate of rice
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