Stir-frying is a really healthy way of preparing food. It uses just the minimum of oil, and the mix of vegetables cooked by this method remain crunchy and fresh.

Serving : 4

Ingredients

• 350g/12oz skinless chicken breast fillers

• 1.5ml/ ¼ tsp salt

• Pinch of ground white pepper

• 15ml/ tbsp dry sherry

• 300ml/ ½ pint/1¼ cups chicken stock

• 15ml/ 1tbsp vegetable oil

• 1 garlic clove, finely chopped

• 1 small carrot, cut into cubes

• ½ cucumbers, about 75g/ 3oz, cut into 1cm/ ½ in cubes

• 50g/2oz/ ½ cups drained canned bamboo shoots, cut into 1cm/ ½in cubes

• 5ml/ 1 tsp cornflour

• 15ml/ 1 tbsp light soy sauce

• 5ml/ 1 tsp caster sugar

• 25g/ 1oz/ ¼ cup dry roasted cashew nuts

• 2.5ml/ ½ tsp sesame oil noodles, to serve

Directions

• Cut the chicken breast fillets into 2cm/ ¾ in cubes. Place the chicken cubes in a bowl, stir in the salt, pepper and sherry, cover and marinate for at least 15 minutes.

• Bring the stock to the boil in a large saucepan. Add the chicken and cook, stirring, for 3 minutes. Drain, reserving 90ml/ 6 tbsp of the stock and set aside.

• Heat the vegetable oil in a non-stick frying pan until very hot, add the garlic and stir-fry for a few seconds. Add the carrot, cucumber and bamboo shoots, and continue to stir-fry over a medium heat for 2 minutes.

• Stir in the chicken and reserved stock. Mix the cornflour with the soy sauce and sugar, and add the mixture to the pan. Cook, stirring, until the sauce thickens slightly. Finally, add the cashew nuts and sesame oil. Toss to mix thoroughly then serve with noodles.

Nutritional Information

• Energy: 174 Kcals/728kJ

• Fat, total: 6.9g

• Saturated fat: 1.2g

• Protein: 23.9g

• Carbohydrate: 2.9g

• Sugar, total: 1.5g

• Fibre-NSP: 0.9g

• Sodium: 421mg