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Chicken & Cashew Nut Stir Fry
  • Serves 4
  • UNITS: 0.5 per serving
  • FAT POINTS: 4 per serving
  • CALORIES: 355 per serving
  • 1lb/454g cooked chicken, cut into cubes or strips
  • 1 large onion, sliced
  • 1 garlic clove, crushed or finely chopped
  • 1 red pepper, diced or thinly sliced
  • 12oz/336g mushrooms, sliced
  • 6oz/169g bean sprouts
  • 4oz/113g broccoli or cauliflower florets
  • 2oz/56g cashew nuts, roughly chopped
  • 4 tablespoons Light Soy Sauce
  • 1 teaspoon Chinese 5 Spice seasoning
  • 1 tablespoon tomato puree
  • Few splashes Worcester Sauce
  • Few sprays Fry Light 1 calorie oil
  • Black pepper
  1. Marinade the cooked chicken in 2 tablespoons of the Soy sauce, black pepper, Chinese 5 Spice, garlic, tomato puree and Worcester sauce for 2 hours.
  2. Spray a non-stick pan with Fry Light, add dry fry the onion slices for 5 minutes.
  3. Add the marinaded chicken and cook for a further 5 minutes. Add the mushrooms, red pepper, broccoli or cauliflower florets and cook until just tender. Add the beansprouts and cashew nuts and heat through, adding the rest of the Soy sauce. Serve immediately.
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