Chicken with fried cashew (stir-fry)

• cashew butter100g g
• low-sodium soy sauce↗2 tbsp tbsp
• whole wheat egg noodles↗2

  nests

• vegetable oil↗1 tbsp tbsp
• garlic cloves↗2

  finely chopped

• red chili↗1

  finely chopped (seeds removed if you don't like it very hot)

• chicken breasts↗2

  cut into 1 cm thick strips

• broccoli with thin stems↗120g g

  halved

• carrot↗1

  julienned

• unsalted cashew nuts↗20g g

  coarsely chopped

• green onions↗4

  cut diagonally

Step-by-step instructions

1. 1

   In a small bowl, mix the cashew butter with soy sauce and 100 ml water. Set aside.

2. 2

   Cook the noodles according to the package instructions until al dente, then drain and rinse in a bowl of cold water until needed.

3. 3

   Heat the oil in a wok or large skillet over medium‑high heat. Add garlic and chili and stir‑fry for 2 minutes until softened and fragrant.

4. 4

   Add the chicken and broccoli to the wok. Stir‑fry, frequently stirring, for 5‑6 minutes until they become tender. Drain the noodles and add them to the wok together with the carrot. Toss well with tongs so the noodles heat through. Remove the pan from the heat and stir in the cashew sauce.

5. 5

   Serve immediately, sprinkled with cashew nuts and green onions.