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Eastern Chicken Stir-Fry

A quick and vibrant chicken stir-fry with honey, colorful vegetables, crunchy cashews, and a savory soy-hoisin sauce.

HealthyChickenQuickHigh ProteinStir-Fry

Estimated Nutrition

Per Serving Total
Calories 393.3 kcals 786.5 kcals
Carbohydrates 24.7 grams 49.3 grams
Fat 19.1 grams 38.2 grams
Protein 31.2 grams 62.4 grams
Cook Time
10 mins
Produces
2 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

BakingIngredients
2.5
g
Cornflour
½ teaspoon
CondimentsSauces
15
ml
Soy Sauce
1 tablespoon
15
ml
Hoi Sin Sauce
1 tablespoon
Meat
200
g
Chicken Breast
Boneless, skinless, cut into thin strips and seasoned
NutsSeeds
1
pinch
Salt
To taste
1
pinch
Black Pepper
Freshly ground
25
g
Cashew Nuts
Salted
OilsFats
15
ml
Olive Oil
1 tablespoon
Other
10
ml
Honey
2 teaspoons, clear
Vegetables
4
piece
Spring Onion
Finely sliced
1
piece
Red Pepper
Finely sliced
100
g
Mangetout
Trimmed and sliced diagonally
110
g
Chestnut Mushrooms
Left whole
100
g
Pak Choi
Thickly sliced, keeping white and green parts separate

Steps

  • Heat oil in a wok over high heat and brown the chicken quickly with 5ml of honey.
  • Remove the chicken with a slotted spoon and set it aside.
  • Sauté the spring onions in the remaining oil and 5ml of honey for two minutes.
  • Add the peppers, mangetout, mushrooms, and white pak choi parts, tossing over high heat.
  • Whisk together the cornflour, soy sauce, and hoisin sauce in a small bowl.
  • Return chicken to the pan with the green pak choi parts, soy mixture, and cashew nuts.
  • Cook until the sauce is bubbling and thick, then serve immediately.