Cashew chicken and stir-fried greens

Nutty mini chicken fillets with tasty chilli and lime greens.

Serves: 4

Preparation time:  10 minutes

Cooking time:  20 minutes

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You will need

  • 425g pack British mini chicken fillets
  • 2 tablespoons plain flour
  • 2 medium British free range Woodland eggs, beaten
  • 150g cashews, roughly chopped
  • 1 tablespoon olive oil
  • 200g broccoli, cut into florets and halved
  • 200g pack fine beans, trimmed
  • 100g green cabbage, sliced
  • 1 red chilli, deseeded and finely sliced
  • 2 garlic cloves, peeled and chopped
  • 1 lime, zest and juice
  • 1 tablespoon light soy sauce
  • 4 tablespoons sweet chilli dipping sauce
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Recipe Information

Step by step guide to making Cashew chicken and stir-fried greens

  1. Preheat the oven to 200°C, fan 180°C, gas mark 6. Toss the mini fillets in the flour. Put the beaten eggs in a bowl, and the chopped cashews on a plate.
  2. Dip the mini fillets into the egg to coat, then roll in the nuts. Place on a baking tray and bake for 20 minutes, until golden.
  3. About 10-12 minutes in to the chicken cooking time, heat the oil in a frying pan, then add the broccoli, beans and cabbage and stir-fry for 2-3 minutes over a medium-high heat.
  4. Stir in the chilli, garlic, lime zest and juice and soy sauce, then cover with a lid (or loosely with foil) and cook for a further 4 minutes.
  5. Serve the cashew chicken with the stir-fried greens, and drizzle a little sweet chilli dipping sauce over the top.

Cook's tip: For a slightly different flavour, you could replace the cashew nuts with unsalted chopped peanuts.

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Nutritional information for Cashew chicken and stir-fried greens

Nutritional information for Cashew chicken and stir-fried greens

Nutrition type per serving
Calories 559 kcal
Total Fat 26.7g
Saturated Fat 5.1g
Salt 1.29g
Sugar 14.7g

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