The sweet chilli flavour isn't over powering in this dish it is detectable as is the lime. The cashews added an extra crunch and as always this dish was enjoyed by all.
Another quick mid week dinner that will tempt everyone's tastebuds....
Sweet Chilli Chicken and Cashew Stir Fry
(Recipe adapted from WW Family Favourites 2013 Cookbook)
ProPoints per Serve: 9
500 grams lean chicken breast fillets, fat trimmed and thinly sliced
1/2 cup sweet chilli sauce
3 garlic cloves crushed
2 tablespoons lime juice
440 gram Wokka Thin Egg Noodles
1 tablespoon canola oil
4 green shallots, thinly sliced
1 red capsicum, sliced
200 green beans, diagonally sliced
175 gram broccolini, cut into 5cm lengths
2 tablespoons water
1/2 cup chopped fresh coriander leaves
1/2 cup unsalted roasted cashew nuts, chopped
Place chicken and combined sweet chilli sauce, garlic and lime juice in a glass or ceramic dish. Toss to coat and allow to stand for 30 minutes.
Prepare noodles in a large bowl of hot water as per packet instructions. Drain and set aside.
Drain chicken reserving marinade.
Heat a wok over high heat. Add half the oil and heat for 30 seconds. Stir fry chicken mixture, in batches, for 1-2 minutes or until browned. Transfer to a plate. Wipe wok clean with paper towel.
Reheat wok over medium-high heat. Add remaining oil and heat for 30 seconds. Add shallots, capsicum, beans, broccolini and water. Stir fry for 2-3 minutes or until vegetables are tender.
Return chicken mixture to the wokong with reserved marinade and noodles. Stir fry for 2 minutes or until heated through.
Serve sprinkled with coriander and cashews.
(Click here for a printable version of this recipe)