Crispy pork & vegetable rolls
Crispy Thai rolls with pork and vegetables - great for a starter. You can make these ahead and freeze
Summery chicken stir-fry
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- handful cashewnuts
- 2 tbsp sunflower oil
- 2 boneless skinless chicken breastscut into thin strips
- 3 spring onionssliced
- 175g small broccoliflorets
- 175g sugar snap peaor mange tout
- half a small head Chinese leavesshredded
- 2 tbsp hoisin sauce
Nutrition: per serving
- kcal420
- fat16g
- saturates3g
- carbs0g
- sugars12g
- fibre6g
- protein45g
- salt0.78glow
Method
step 1
Heat a wok or large frying pan. Add the cashews and fry until toasted. Remove and set aside. Add 1 tbsp oil and the chicken, fry quickly until evenly browned, then remove from the pan.
step 2
Add the remaining oil along with the spring onions and broccoli, and stir-fry quickly for 2-3 mins, then add the peas and Chinese leaves and stir-fry for a further min. Return the chicken to the pan with the hoisin sauce and 6 tbsp water. Bring to the boil, then cover and cook for 5 mins until the chicken is cooked through. Scatter over the nuts to serve.
