About this recipe:A family favourite that mixes succulent strips of chicken with a zesty, hot and sour sauce. The whole cashew nuts add a satisfying crunch.
200g spinach noodles, such as tagliatelle
grated zest and juice of 2 large lemons
1½ tbsp cornflour
125ml chicken or vegetable stock
1 tbsp dark soy sauce
2 tsp caster sugar
½ tsp dried crushed chillies, or to taste
85g whole cashew nuts
2½ tbsp vegetable oil
2 small onions, finely chopped
2 garlic cloves, crushed
500g skinless chicken breast fillets, cut into thin strips
250g broccoli, cut into small florets
25g fresh root ginger, peeled and finely chopped
4 tbsp chopped fresh coriander or parsley
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Method Prep:15min › Cook:15min › Ready in:30min
Bring a large saucepan of lightly salted water to the boil. Add the noodles and boil for 10–12 minutes, or according to the pack instructions, until tender.
Meanwhile, make up the lemon juice to 125ml with water, if necessary, then blend with the cornflour in a bowl or jug until smooth. Stir in the stock, soy sauce and sugar, then add the lemon zest and chillies. Set aside.
Heat a wok or large frying pan over a high heat. Add the cashew nuts and stir for about 1 minute until browned in places. Immediately tip them out of the pan and set aside.
Return the wok to the heat and add the oil, swirling it around to coat the sides. Add the onions and garlic and stir-fry for 3 minutes or until tender. Add the chicken pieces and stir-fry for 2–3 minutes until the chicken is cooked through and beginning to brown.
Pour in the reserved lemon-flavoured sauce and add the broccoli florets and ginger. Bring to the boil, then cover and simmer for 4–5 minutes until the broccoli florets are tender-crisp.
Drain the noodles well, then add them to the wok. Use 2 large forks to mix them in with the other ingredients. Scatter over the chopped coriander or parsley and cashew nuts, then serve.
You could use any noodles you have in the storecupboard for this dish, such as Chinese egg noodles or rice noodles. Prepare following the pack instructions, then toss with the rest of the stir-fry just before serving.