Asian Chicken Stir-Fry with Cashews

Name: Asian Chicken Stir-Fry with Cashews
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: Serves 2
Ingredients: 400 g chicken breast fillets; 100 g cashew nuts; 2 peppers; 2 chillies; 250 g sugar snap peas; 2 spring onions; 1 tbsp oil; 5 tbsp soy sauce; pepper; 1 tbsp honey; lemon juice

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Juicy chicken, crisp veg and cashews in soy sauce. This quick low-carb chicken stir-fry is ready in under 30 minutes for an easy dinner.

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Crunchy cashews, juicy chicken and crisp vegetables in a savoury soy sauce: this Asian-style stir-fry comes together in a flash and brings real wok flavour straight to your table. The mix of chilli, honey and lemon juice strikes an exciting balance of heat, sweetness and freshness. It's especially handy if you're keeping an eye on carbs but don't want to compromise on taste. A dish that works just as well on a busy weeknight as it does for relaxed weekend cooking.

Prep15 min

Cook/bake10 min

Total25 min

Servings2

Asian Chicken Stir-Fry with Cashews — Juicy chicken, crisp veg and cashews in soy sauce. This quick low-carb chicken stir-fry is ready in under 30 minutes for an easy dinner.

Ingredients

Servings

400 g chicken breast fillets
100 g cashew nuts, unsalted
2 peppers
2 chillies
250 g sugar snap peas
2 spring onions
1 tbsp oil
5 tbsp soy sauce
pepper
1 tbsp honey
lemon juice, to taste

per serving (estimate)520kcalper plate, stays the same

Total for 2 Servings1,040kcal520 kcal × 2 Servings

The ingredient amounts above scale with your choice. The value per serving stays the same, while the total in the pot grows with the number of servings.

All nutrition values side by side

Nutrient	per serving (estimate)	Total for 2 Servings
Calories	520 kcal	1,040 kcal
Carbohydrates	28 g	56 g
Protein	45 g	90 g
Fat	24 g	48 g
Fibre	6 g	12 g
of which sugar	14 g	28 g

How this is calculated

Target amount = ingredient amount × target servings ÷ base servings. The result is then rounded for kitchen use: from 100 g or ml to the nearest 5, between 1 and 99 to the nearest 1, pieces and spoons to half units, amounts below one unit to quarters, thirds or halves. Teaspoons and tablespoons also go down to an eighth, kilograms and litres stay finer.

Total = value per serving × target servings. The value per serving is unchanged, because ingredient amount and serving count change by the same factor.

Sources

Regulation (EU) No 1169/2011 (FIC), Art. 32 and 33: nutrition values per 100 g or 100 ml, additionally allowed per portion.
European Commission, Guidance document for competent authorities for the control of compliance with EU food law, setting of tolerances for nutrient values declared on a label, December 2012.

Nutrition values are estimates from the recipe record, not laboratory results. Even for checked labels the EU sets tolerances: for fat, protein and carbohydrates 20 percent in the range of 10 to 40 g per 100 g, and 2 g per 100 g below that. Home cooking varies more, because variety, size and cooking loss of the ingredients differ. Kitchen rounding also shifts the total slightly against the plain rule of three. Anyone who has to keep amounts exact for medical reasons, for example during a nutrition therapy prescribed by a doctor, should discuss them with a doctor or a registered dietitian. Your serving count is calculated in your browser only, it is neither stored nor transmitted.

Instructions

Cut the chicken breast fillets into bite-sized pieces.
Chop the peppers, halve the sugar snap peas, deseed the chillies and slice into rings, and slice the spring onions into rings too.
Heat the oil in a pan and sear the chicken over a high heat. Season with salt and pepper.
Add the prepared vegetables and stir-fry for about 5 minutes.
Pour in the soy sauce to deglaze and let everything simmer for about 3 minutes.
Add the cashews and stir in the honey. Season with pepper and lemon juice to taste, then serve.