© J Sainsbury plc 2020
Cashew chicken and stir-fried greens
Zesty lime and spicy chilli add zing to these deliciously nutty mini fillets
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Ready in 30 minutes
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Cooking time 20 minutes
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Prep time 10 minutes
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Serves 4
Ingredients
- 425g mini chicken fillets
- 2 tbsp plain flour
- 2 medium eggs, beaten
- 150g cashews, roughly chopped
- 1 tbsp oil
- 200g broccoli, cut into florets and halved
- 200g fine beans, trimmed
- 100g green cabbage, sliced
- 1 red chilli, deseeded and finely sliced
- 2 cloves garlic, chopped
- 1 lime, zested and juiced
- 1 tbsp light soy sauce
- 4 tbsp sweet chilli dipping sauce
Method
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1
Preheat the oven to 200°C/fan 180°C/gas mark 6. Toss the mini fillets in the flour. Put the eggs in a bowl and the chopped cashews on a plate. Dip the mini fillets in the egg to coat, then roll in the nuts. Place on a baking tray and bake for 20 minutes, until golden.
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2
Meanwhile, heat the oil in a frying pan Add the broccoli, beans and cabbage and stir-fry for 2-3 minutes over a medium-high heat. Stir in the chilli, garlic, lime zest and juice and soy sauce, then cover with a lid and cook for a further 4 minutes.
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3
Serve the cashew chicken with the stir-fried greens. Drizzle a little sweet chilli dipping sauce over the top.
