Honey soy chicken stir fry with noodles & cashews
Prep
2 mins
Cook
13 mins
Servings
2
Difficulty
Easy
This is one of my go to weeknight dinners because it comes together in just fifteen minutes total. The honey soy glaze is sticky and delicious, coating tender chicken and colorful vegetables beautifully. I love using lentil protein noodles here since they pack way more protein and fiber than regular pasta, keeping me satisfied long after dinner. The roasted cashews add the perfect crunch and richness without weighing things down. It's simple, wholesome, and honestly feels fancy enough to impress anyone at your table.
Ella x
Ingredients
- 302 gramschicken breasts(pack honey, soy & ginger chicken breasts)
- 275 gramslentil protein noodles
- 300 gramssuperbright stir fry
- 30 gramsroasted cashew nuts
Detail level
Instructions
- 1
Heat a little vegetable oil in a wok or frying pan. Sear the chicken on each side for about 5 minutes, or until golden and cooked through with no pink meat and juices that run clear. Remove from the pan to rest on a plate.
- 2
Cook the noodles according to pack instructions. Heat 1 tbsp oil in the pan, then stir fry the vegetables for 3 minutes. Add the sauce from the chicken pack with a splash of water, make sure everything is piping hot, then toss in the cooked noodles.
- 3
Slice the chicken, fold in with any resting juices, then serve topped with a handful of roughly chopped cashews.
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