Honey Ginger Cashew Noodle Stir-Fry

Serves

4

Ingredients

• 500g skinned boneless chicken breasts, sliced into thin strips

• 300g packet Trident Pad Thai Noodles

• 2 tablespoons sunflower oil

• 1 cup unsalted raw cashews

• 1 red bell pepper, cut into thin strips

• 3 carrots, cut into thin strips

• 2 small onions, thinly sliced

• 2 cups of broccoli florets, chopped

• 410g can Trident Chinese Mixed Vegetables

• 3 tablespoons soy sauce

• ¼ cup water

• 1 bunch of fresh coriander (de-stemmed, washed and lightly chopped)

Marinade

• ¾ cup Trident Honey, Soy & Garlic Marinade

• 2 tablespoons Trident Sweet Chilli Sauce with Ginger

• 1 tablespoon fresh grated ginger

Instructions:

• To make the marinade, in a bowl combine Trident Honey, Soy & Garlic Marinade with Trident Sweet Chilli Sauce with Ginger and the fresh ginger. Add chicken and marinate for 30mins to an hour in the fridge.

• Bring a large pot of water to the boil and cook Trident Pad Thai Noodles for the time recommended. Rinse in cold water and set aside.

• In a wok, heat sunflower oil over medium heat and add cashews, stir-frying until golden. Remove cashews from wok and set aside.

• Add marinated chicken to wok and stir-fry until chicken is no longer pink. Add red pepper, carrots and onion and continue to stir-fry for 2 mins. Add the broccoli, Trident Mixed Chinese Vegetables and soy sauce and continue stir-frying for another 2 mins, adding the water if needed.

• Remove wok from heat and gently stir through the cashews and the noodles.

• Garnish with fresh coriander and serve immediately. Enjoy!

Tips:

• If you have the time, it is best to let the chicken marinate over night in the fridge, for a richer, fuller, flavour!