Asian Chicken Stir-Fry with Cashews
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.
Ingredients
- 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
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.
Nutrition facts per serving (estimate)
| Calories | 520 kcal |
|---|---|
| Carbohydrates | 28 g |
| Protein | 45 g |
| Fat | 24 g |
| Fibre | 6 g |
| of which sugar | 14 g |
Frequently asked questions
Is this recipe low in carbs?
Yes, the dish contains very few carbs and fits well into a low-carb style of eating.
Can I leave out or swap the chilli?
Absolutely. Simply leave the chilli out or use less if you prefer things milder.
Which oil is best for stir-frying?
Use an oil with a high smoke point, such as peanut or rapeseed oil, which suits Asian-style dishes well.
Can I prep this recipe ahead?
You can chop the vegetables in advance. The dish tastes best fresh from the pan, as the cashews stay nice and crunchy.
