Chicken With Cashew Nut

Food & Nutrition

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4 SERVES

10 MIN PREP

20 MIN COOKING

395 CAL/SERVE

INGREDIENTS

400g Lean Chicken Breast, sliced into bite sized
2 Garlic (6g), crushed
1 Leek (130g), thinly sliced
2 Carrot (122g), thinly sliced
1 Large Broccoli (250g), florets removed from stem
92g Red Capsicum, sliced
50g Snow Peas, trimmed
1 Cups Salt Reduced Chicken Stock Liquid (250g)
2 Tablespoons Oyster Sauce (40g)
80g Roasted Unsalted Cashews
1 Teaspoons Sesame Oil (10g)
1 Tablespoons Cornflour (20g)

METHOD

Coat a hot pan or wok with the sesame oil and cook the chicken to brown. Remove from pan and set aside.
In a small jug prepare the sauce by combining stock, oyster sauce, crushed garlic and cornflour. Set aside.
Add garlic, leek and all vegetables to the pan, fry briefly for the leek to soften and then add the prepared sauce. Cook until heated, but do not overcook the vege.
Add the chicken back to the pan, combining all ingredients.
Serve in a large bowl and top with cashews.

Nutritional Information Per Serve*

Calories 395 // Protein 31.1g // Fat Total 14.7g // Fat Saturated 2.4g // Carbohydrates 17.5g // Sugars 7.8g // Sodium 608.2mg // Dietary Fibre 6.3g

High in Protein

Low In Carbohydrates

High in Fibre

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