STIR-FRIED CHICKEN WITH CASHEW BUTTER SAUCE

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The cashew butter sauce is so easy to make and gives a delicious nutty and creamy finishing touch to this healthy stir-fry. Peanut butter and roasted peanuts work equally well.

SERVES 4

PREP 10 MINUTES

COOK 12 MINUTES

250g (9oz) egg noodles (dry weight)

1 tbsp peanut (groundnut) or vegetable oil

500g (1lb 2oz) chicken breast fillets, cubed

1 red chilli, shredded

2 garlic cloves, crushed

1 tsp grated fresh root ginger

125g (4½oz) tenderstem broccoli, trimmed and halved lengthways

1 large carrot, cut into matchsticks

2 heads pak choi (bok choy), sliced

1 bunch of spring onions (scallions), sliced

1 large courgette (zucchini), sliced into ribbons with a potato peeler

100g (4oz/generous ½ cup) roasted cashews

CASHEW BUTTER SAUCE

100g (4oz/scant ½ cup) cashew butter

2 tbsp soy sauce

90ml (3fl oz/⅓ cup) water

Make the cashew butter sauce: mix together all the ingredients in a bowl and set aside.

Cook the egg noodles according to the instructions on the packet. Drain well.

Meanwhile, heat the oil in a wok or deep frying pan (skillet) set over a medium to high heat. Add the chicken and stir-fry for 5 minutes until golden brown all over.

Add the chilli, garlic, ginger, broccoli and carrot and stir-fry briskly for 3–4 minutes until just tender but still crisp. Stir in the pak choi, spring onions and courgette and stir-fry for 2 minutes.

Gently stir in the cooked noodles, roasted cashews and cashew butter sauce. Divide among four serving bowls and serve immediately.