I did a really nice chicken and cashew nut stirfry the other day:
ingredients
serves 2
2 medium skinless chicken breasts (2.5 per person)
1 egg white (0)
1 tablespoons dry sherry/rice wine (< 1/4 point per person)1 teaspoons cornflour ( < 1/4 point per person)
Spray oil (0)
4 spring onions, chopped (0)
1 pepper (0)
Runner beans (0)
2 garlic cloves, thinly sliced (0)
2.5 cm (1 inch) piece root ginger, finely chopped (0)
1 tablespoon light soy sauce (0)
20 unsalted cashew nuts (1 point each)
Works out about 4 points each, probably 3.5 really and I had it with 60g rice for 3 points, it was yummy and really quick and easy.
method
1. Cut the chicken into 1 cm (1/2 inch) cubes. Combine the egg white, half the sherry and the cornflour, add the chicken and toss well until evenly coated.
2. Heat the spray oil in a wok or large non-stick frying pan, add the spring onions, garlic, pepper, beans and ginger and cook for 30 seconds. Add the chicken and cook for 2 minutes.
3. Pour in the remaining sherry and the
soy sauce and stir well. Add the cashew nuts and cook for a further 30 seconds. Serve immediately.