Chicken and vegetable stir-fry

Recipe from: 9/1/2002 12:00:00 AM
Ingredients 8
Servings 4
Time 20

Ingredients

  • 30
    ml
    sunflower oil
  • 4
    chicken breast fillets, sliced
  • 500
    g
    sliced or chopped vegetables of your choice
  • 100
    g
    baby tomatoes, halved
  • 3
    cloves garlic, crushed
  • 45
    ml
    wholegrain mustard
  • 50
    ml
    orange juice
  • 50
    g
    toasted cashew nuts, chopped
 

Method

10
 
Heat half the oil in a large saucepan or wok.
Fry the chicken for about two minutes, then remove it from the pan and set aside.
Heat the remaining oil and stir-fry the veggies over a high heat until tender but still crisp.
Add the tomatoes, garlic, mustard and orange juice and simmer for two minutes.
Serve hot with rice or noodles and sprinkle with cashew nuts.
 

Read more on: poultry  |  shallow-fry
 

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