CHICKEN, CASHEW AND BROCCOLI NOODLE STIR-FRY   | SA Garden and Home

This is a great go-to dish when you’re too short of time. Find it in Simply Zola: The Journey Continues by Zola Nene (Penguin Random House).

(Serves 1)

INGREDIENTS

15ml coconut oil

15ml cornflour

1 chicken breast, cut into strips

½ large onion, sliced

1 clove garlic, finely sliced

½ red chilli, thickly sliced

50g tender stem broccoli

20g cashew nuts, roasted

30ml honey

60ml soy sauce

60ml oyster sauce

100g egg noodles, cooked

METHOD

1. Heat a large wok over a high heat. Add some of the coconut oil and allow it to melt.

2. Massage the cornflour into the chicken, then add to the hot wok and stir-fry until the meat is golden, remove from the pan and set aside.

3. Add the remaining coconut oil to the wok, then add the onion and stir-fry until it starts to brown at the edges.

4. Add the garlic, chilli and broccoli, then stir-fry until the broccoli is tender (about 5 minutes).

5. Add the cashew nuts and return the chicken to the wok.

6. Finally, stir in the honey, soy sauce, oyster sauce and noodles. Continue to stir-fry until the sauce is heated through and coats the ingredients.

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