

Honey and soy chicken stir-fry
- 1/3 cup raw unsalted cashew nuts
- 500g skinless chicken breast fillets, trimmed of fat
- 1 tablespoon vegetable oil
- 2 carrots, cut into short thin strips
- 1 red capsicum, cut into thin strips
- 2 garlic cloves, crushed
- 100g sugar snap peas, ends trimmed
- 100g snow peas, ends trimmed
- 150g baby spinach leaves
- 1 tablespoon salt reduced soy sauce or tamari
- 1 tablespoon honey
- 2 cups steamed white rice, to serve
- Preheat oven 200C (180C fan-forced). Place cashews onto a tray and cook in the oven for 5-8 minutes or until light golden and toasted.
- Cut chicken crossways into thin slices and place into a bowl. Add oil and mix well.
- Heat a large, non-stick wok or deep frying pan over a high heat. Add 1/3 of the chicken and stir-fry for 2 minutes, or until lightly browned and cooked though. Remove to a clean plate. Repeat in two batches with the remaining chicken.
- Add carrot, capsicum and garlic to wok. Stir-fry for 2 minutes. Add sugar snap peas and snow peas. Stir-fry a further 1 minute.
- Return chicken to wok plus any juices from plate. Add spinach, soy sauce and honey. Stir-fry until chicken is hot and spinach is just wilted. Remove from heat. Stir through cashews. Serve with rice.
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