Chicken and Cashew Nut Stir-Fry with Hoisin and Five Spice Rice

A healthy stir-fry recipe should be in everyone's arsenal. Chicken is a great lean protein to use, plus the addition of five-spice to the rice gives a nice twist to a plain staple! Each serving provides 590kcal, 40g protein, 61g carbohydrate (of which 8g sugars), 19g sat (of which 4g saturates), 4g fibre and 0.4g salt.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

First, to cook the rice, put the five-spice in the bottom to a medium pan over a low heat. Cook for 3-4 minutes until you start to smell the aromas, and then add the rice or quinoa along with a little salt and cook it according to the packet instructions.

Step 2

Meanwhile, put the cashew nuts into a large wok (without any oil) over a medium heat and toast for about 3-4 minutes (until you can smell them), giving them a shake from time to time until golden all over. Then tip them onto a plate and set them aside.

Step 3

Heat the oil in the wok with the heat turned up to high. Season the chicken pieces with salt and pepper and stir-fry for 4-5 minutes, stirring occasionally, until golden. Add the peppers, spring onions, chillies and ginger, and cook for 2-3 minutes, keeping the pan moving so nothing burns. Add the garlic and cook for another minute.

Step 4

Place the cornflour in a small bowl with 2 teaspoons cold water and mix to a smooth paste. Add to the stir-fry along with the stock and hoisin sauce and let the sauce bubble away tor 1-2 minutes until it thickens slightly. Toss the toasted cashew nuts into the pan and check that the chicken is cooked through. Remove from the heat.

Step 5

The rice or quinoa should be cooked by now, so drain, season to taste, it need be, and then return to the pan to keep warm, if necessary. Spoon the rice or quinoa onto each serving plate. Spoon the stir-fry onto it and rip up the basil leaves to scatter over. Serve immediately.

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