Spicy chicken & veg stir-fry

Spicy chicken & veg stir-fry
SERVES 4 • PREP 10 mins • COOK 15 mins
Low fat
400g/14oz mixed green vegetables
1 tbsp sunflower oil
4 skinless chicken breasts, sliced
1 red chilli, deseeded and sliced
120g sachet oyster stir-fry sauce (we
used Blue Dragon, or make your own,
see below)
1 tbsp soy sauce
25g/1oz toasted cashew nuts (or more
if you like)
bunch spring onions, sliced
1 Bring a pan of salted water to the boil,
cook the green vegetables for 2 mins only,
then drain.
2 Heat the oil in a large frying pan or wok,
then fry the chicken slices for 4 mins until
almost cooked. Add the drained green veg,
chilli, stir-fry sauce and soy sauce. Stir-fry
briefly to heat everything through and to
finish cooking the chicken. Mix in the
cashews and spring onions, then serve.
PER SERVING 272 kcalories, protein 38g, carbohydrate 13g,
fat 8g, saturated fat 1g, fibre 3g, sugar 11g, salt 2.67g
MAKE YOUR OWN STIR-FRY SAUCE
Mix together 2 tbsp soy sauce, 3 tbsp oyster
sauce, 2 chopped garlic cloves, 1 tbsp
white wine vinegar and 2 tbsp ketchup.