 Preparation Time |
5mins
|
 Cooking Time |
15mins
|
 Level |
Easy
|
 Serves |
4
|
4 Skinless Chicken Breast Fillets
1 Onion
1 Yellow Pepper
1 Red Pepper
3 tablespoons Chicken Stock
2 tablespoons Soy Sauce
2 Onions
60g Roasted Cashew Nuts
240g Basmati Rice
Heat a wok until smoking and add some low cal spray oil. Fry the chicken for 4-5 minutes, or until golden brown and crisp, then remove with a slotted spoon and drain on absorbent kitchen paper.
For the stir fry, add some more low cal spray oil to the pan, at a high heat, add the onion and stir fry for a few seconds. Add the yellow and red pepper slices and stir fry for one minute, or until softened.
Add the chicken pieces and stir fry for 1-2 minutes, then add the stock and soy sauce. Simmer for another minute, or until the chicken is cooked through.
Stir in the spring onions and cashew nuts, season, to taste, with sea salt and ground white pepper and transfer to a serving dish.
Serve immediately with steamed rice.
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