• 425 g mini chicken fillets
  • 2 tbsp plain flour
  • 2 medium free-range eggs, beaten
  • 150 g cashews, roughly chopped
  • 1 - 2 tbsp oil
  • 200 g broccoli, cut into florets and halved
  • 200 g fine beans, trimmed
  • 100 g green cabbage, sliced
  • 1 red chilli, deseeded and finely sliced
  • 2 cloves garlic, chopped
  • Zest and juice of 1 lime
  • 1 tbsp light soy sauce
  • 4 tbsp sweet chilli dipping sauce


  1. 1

    Preheat the oven to 200°C, fan 180°C, gas 6. Toss the mini fillets in the flour. Put the beaten eggs in a bowl, and the chopped cashews on a plate. Dip the mini fillets into the egg to coat, then roll in the nuts. Place on a baking tray and bake for 20 minutes, until golden.

  2. 2

    About 10-12 minutes in to the chicken cooking time, heat the oil in a frying pan, then 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 (or loosely with foil) and cook for a further 4 minutes.

  3. 3

    Serve the cashew chicken with the stir-fried greens, and drizzle a little sweet chilli dipping sauce over the top.

Nutritional Details

Each serving provides
  • Energy 2319kj 554kcal 28%
  • Fat 28.9g 41%
  • Saturates 5.6g 28%
  • Sugars 13.0g 14%
  • Salt 1.3g 22%

% of the Reference Intakes

Typical values per 100g: Energy 695kj/166kcal

Each serving provides

23.5g carbohydrate 3.8g fibre 48.1g protein

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