Chicken Stir-Fry

Ingredients

Ingredient	Amount	Unit
Tenderstem Broccoli	2	pack(s)
Spring Onion	4	unit(s)
Garlic	2	clove
Diced Chicken Thigh	560	grams
Cornflour	1	pack(s)
Egg Noodle Nest	4	unit(s)
Soy Sauce	2	sachet
Black Bean Sauce	2	sachet
Water	150	milliliter(s)
Rice Vinegar	2	sachet
Cashew Nuts	2	sachet

Instructions

Step 1

Instruction

Trim the ends from the tenderstem broccoli and the spring onion and discard. Peel and grate the garlic (or use a garlic press). Finely slice the spring onion. In a mixing bowl, toss the diced chicken in the cornflour with a pinch of salt. IMPORTANT: Remember to wash your hands and equipment after handling raw meat!

Step 2

Instruction

Heat a frying pan with a splash of oil over a medium heat. When hot, add your chicken and cook for 5 mins until crispy and cooked through. IMPORTANT: The chicken is cooked when it is no longer pink in the middle.

Step 3

Instruction

Put a large saucepan of water with a pinch of salt on to boil for the noodles and tenderstem. Cook the noodles for 4 mins, until just cooked then add the tenderstem® for the last 2 mins. Drain them in a colander under cold running water and put them back in the pan filled with cold water.

Step 4

Instruction

Add the spring onion and garlic to the frying pan and cook for 1 minute. Then add the soy sauce, black bean sauce, water (see ingredients for amount) and rice vinegar and mix everything together.

Step 5

Instruction

Tip the drained noodles and broccoli into the frying pan, and warm everything through for 1 minute. Lightly crush the cashew nuts inside the sachet with the bottom of a saucepan or a rolling pin.

Step 6

Instruction

Share your chicken stir-fry between your bowls and top with the cashew nuts. Enjoy!

Difficulty

Totally Doable (Level 2)

Nutrition

Item	Amount	Unit
Calories	1264	kcal
Protein	112	g

Allergens

Egg, Gluten, Soya, Nuts