Eastern Chicken Stir-Fry

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

Healthy Chicken Quick High Protein Stir-Fry

Estimated Nutrition

Calories

393.3

kcal / serving

786.5 kcal total

Carbs

24.7g

per serving

49.3 g total

Fat

19.1g

per serving

38.2 g total

Protein

31.2g

per serving

62.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

2.5

Cornflour

½ teaspoon

CondimentsSauces

Soy Sauce

1 tablespoon

Hoisin Sauce

1 tablespoon

Meat

200

Chicken Breast

Boneless, skinless, cut into thin strips and seasoned

NutsSeeds

pinch

Salt

To taste

pinch

Black Pepper

Freshly ground

Cashew Nut

Salted

OilsFats

Olive Oil

1 tablespoon

Other

Honey

2 teaspoons, clear

Vegetables

piece

Spring Onion

Finely sliced

piece

Red Pepper

Finely sliced

100

Mangetout

Trimmed and sliced diagonally

110

Chestnut Mushroom

Left whole

100

Pak Choi

Thickly sliced, keeping white and green parts separate

Method

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.

Heat oil in a wok over high heat and brown the chicken quickly with 5ml of honey.