Chicken Cashew

Makes2 servings
Total Time20 min
Calories393
Made withSplenda Granulated

Ingredients

½ medium onion
2½ spring onions
1½ cloves of garlic
½ red chilli pepper
180 g chicken thigh fillets
2 tbsp soy sauce
1 tbsp oyster sauce
½ tbsp vinegar
½ tbsp wheat flour
1½ tbsp sunflower oil
35 g unsalted cashew nuts
½ tbsp Splenda Granulated

Nutrition Info Per Serving
% Daily Value*
Energy393 kcal503.85%
Total Fat23.00 g29.49%
of which saturates4.10 g1.49%
Total Carbohydrate15.00 g5.45%
of which sugars6.70 g2.44%
Fibre2.10 g7.5%
Protein31.00 g62%
Salt3.20 g1.16%

Instructions

1

Slice the onion into half rings. Cut ⅘ of the spring onions into pieces about 4 cm long and thinly slice the remaining ⅕ of the spring onion. Set aside. Finely chop the cloves of garlic. Remove the stem from 1 red chilli pepper. Roll the pepper between your hands to remove the seeds. Slice the pepper into thin rings. Cut the chicken thigh fillets into pieces about 3 cm long.

2

In a bowl, mix the soy sauce, oyster sauce, Splenda, vinegar, and flour.

3

Heat the oil in a wok over high heat. Stir-fry the chicken for 3 minutes. Add the onion and chili pepper and stir-fry for another 3 minutes. Add the large pieces of spring onion and garlic and stir-fry for 2 more minutes. Reduce the heat to medium-high, add the sauce and cashew nuts, and bring to a boil. Let it boil while stirring for 1 minute.

4

Serve with rice and sprinkle with the remaining spring onion.

Made with