Chicken and vegetable stir-fry

Name: Chicken and vegetable stir-fry
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: Boil
Ingredients: 30.00 ml sunflower oil; 4.00 chicken breast fillets sliced; 500.00 g vegetables sliced; 100.00 g baby tomatoes halved; 3.00 garlic cloves, crushed; 45.00 ml wholegrain mustard; 50.00 ml orange juice; 50.00 g cashew nuts toasted, chopped

4 servings Prep: 20 mins, Cooking: 10 mins

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Poultry

By Food24 November 03 2009

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Ingredients (8)

30.00 ml	sunflower oil
4.00	chicken breast fillets — sliced
500.00 g	vegetables — sliced
100.00 g	baby tomatoes — halved
3.00	garlic — cloves, crushed
45.00 ml	wholegrain mustard
50.00 ml	orange juice
50.00 g	cashew nuts — toasted, chopped

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Method:

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.