It has been ages since I had a nice stir fry!! It’s such a quick and easy way to cook a really yummy dinner, there is a bit of effort in the prep but not too much and this is yummy with Rice or Noodles! I usually just chuck it all together but thought I would write it all down with amounts for an easy to follow recipe.
For two and a half people with leftovers you will need:
- 2 large Chicken Breasts, thinly sliced
- 2 Pak Choi, sliced
- 2 Carrots, peeled into ribbons
- 1 bunch of Spring Onions, the bottoms I cut up chunky to go in the stir fry, thinly slice the tops and keep to one side for on top
- 2 handfuls of Beansprouts
- 1 thumb sized piece of Ginger grated
- 1 teaspoon of Easy Garlic
- 1/2 teaspoon of Easy Chilli
- 4 tbsp of Soy Sauce
- 2 tsps Chinese Five Spice
- 30 Cashew Nuts chopped up roughly
- 1/2 bunch of Coriander chopped
- 1 Red Chilli thinly sliced
First I toast the Cashews in a pan and set to one side.
Then heat a wok as hot as possible, add the chicken with the garlic, ginger, easy chilli and five spice with a good pinch of salt and fry for 5 minutes.
Then add the veg and stir fry for a minute, I add a few tbsps of water to help it along a bit as fry light doesn’t really do the job here!
Next I add the Beansprouts and stir fry for a minute.
Then finish by adding the soy sauce, I used 4 tbsp but you could use more or less depending on your taste.
Serve with Rice or Noodles and garnish with the Cashews, Coriander, Spring Onions and fresh Chilli.
L x
(for any Slimming Worlders 15 Cashew Nuts can be used as a B choice)