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10 minutes
10 minutes
20 minutes
- 36.40 gm peanut oil
- 500g RSPCA Approved Chicken Breast Fillets, thinly sliced
- 5 spring onions, cut into 4cm lengths
- 120g pkt honey & soy stir-fry sauce
- 350g pkt Mixed Stir-fry Vegetables
- 50g cashew
- Steamed jasmine rice, to serve
- Coriander sprigs, to serve
- Lemon wedges, to serve
- In a large frying pan over high heat, heat 1 tbsp of oil. Brown the chicken in 2 batches for about 2 minutes each until fully browned. Transfer to a heatproof bowl.
- Heat the remaining oil in a hot pan. Sauté the onion for 1 minute until it starts to brown. Add chicken back to the pan along with stir-fry sauce and vegetables. Cook for 2 minutes until the chicken is fully cooked. Mix in half of the cashews.
- Garnish the stir-fry with the rest of the cashews and serve alongside rice, fresh coriander, and lemon wedges.
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