Stir fries are definitely a firm friend of mine when it comes to express cooking.
I usually use those Blue Dragon pouches of sauce – oyster and spring onion being particularly lovely. However this blog is helping me escape from the same-old same-old.
So after a bit of research I came up with this combo.
Sticky chicken and cashew nut stir fry
Serves 4 grown ups
4 chicken breasts – skin removed and cut into bite-size chunks
2 tbsps soy sauce
2 tbsps runny honey
1 tbsp olive oil
100g roasted cashew nuts
Packet sugar snap peas
1 lime – 1/2 for juice, the rest cut into wedges to serve
1: Put the chicken in a bowl and pour over the soy sauce and honey, mixing until well covered. Leave for at least 5 mins.
2: Heat the oil in a large frying pan and then chuck in the marinated meat and cashew nuts and stir fry for 3-4 mins.
3: Add the sugar snap peas to the pan so they get a bit of heat and flavour but don’t go limp. Squeeze the lime juice into the pan right at the end.
4: Serve with fluffy rice or maybe some noodles. I was ultra lazy and microwaved a Tilda egg fried rice pouch. So quick.
Sam loved squeezing the lime wedges onto his dinner. He wondered if he could have lime for his nursery fruit snack. Strange child!
The sticky sweetness of the sauce is perfect for children – they both devoured it. I was careful to chop the cashew nuts up for Arlo do he wouldn’t get them stuck in his throat.
It’s a real store cupboard recipe so feels budget friendly. I also find it enormously satisfying making my own sauce when I’d normally revert to a packet.
I always try and keep chicken in the freezer for moments like this, when I want to rustle up a rapid family meal.