Chicken & Cashew Stir Fry

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Chicken & Cashew Stir Fry
Serves: 4

Ingredients:

¼ cup (30g) raw cashews
cooking spray
500g skinless chicken breast fillets sliced
1 teaspoon crushed garlic (in jar)
½ cup onion sliced
½ small fresh red chili sliced (optional)
½ cup green peppers strips
½ cup red peppers strips
16 snow peas cut in half
½ cup carrots cut in half then in thin slices
½ cup spring onion
1 teaspoon reduced-salt chicken-style stock powder (Massel)
2 teaspoons fish sauce
2 teaspoons oyster sauce
2 teaspoons soy sauce 43% less salt
1 pinch of sugar
1 pinch of pepper
1 tablespoon cornflour
1¼ cups water

Directions:
Spread cashews on a baking tray and place under grill until browned (be careful as they burn quickly), leave to one side.

Heat wok or large non-stick frypan and coat with cooking spray, sauté chicken and garlic together until cooked.

Place chicken into a bowl and leave to one side.

Spray pan again with cooking spray then add the onion, chilli, capsicum, snow peas and carrots, stir 3-5 minutes. Add shallots, stock powder, sauces, sugar and pepper and mix together.

Blend cornflour with water and pour into pan, stir well. Add chicken back to pan and cook a couple of minutes more. Once sauce has thickened serve with Basmati rice or noodles. Sprinkle cashews over top of each serve.

For some fabulously tasty low fat healthy chicken recipes and tips go to Annette’s website www.symplytoogood.com.au

This article was written by Australia’s Low Fat Queen Annette Sym for Family Food Network. (You may not reprint this article.)

To learn more, check out the Mom’s Talk eBook’s Freezing It & Loving It!