These ingredients are good sources of folic acid – healthy food never tasted so good
Total time30 mins
Serves 2
1 tbsp soy sauce2 tsp seasoned rice vinegar or white wine vinegar1juice of 1 small orange1 tsp dark muscovado sugar2 tsp cornflour2 tbsp stir-fry oil or vegetable oil385g unsalted cashew nuts1medium onion, thinly sliced1large skinless boneless chicken breast fillet, cut into chunks250g broccoli florets150g pack mangetout, sliced in half1 red pepper, seeded and thinly sliced
STEP 1In a jug, mix together the soy sauce, vinegar, orange juice, muscovado sugar and cornflour. Set aside.STEP 2Heat the oil in a wok. Add the cashews and cook for a minute until golden brown. Quickly remove the nuts and tip on to kitchen paper to drain. Add the onion slices and fry over a high heat for 3-5 minutes until browned and softened, then lift them out and add to the cashews.STEP 3Tip the chicken into the wok and stir fry for 3-4 minutes, then tip in the broccoli, mangetout and red pepper and stir fry for another 4-5 minutes until the vegetables are tender yet still crunchy.STEP 4Stir the cornflour mixture to blend the ingredients, pour into the wok and stir fry for a couple of minutes until the sauce thickens. Stir in the onion and cashews, then pile on to warm plates.
