A recipe collaboration with the British Heart Foundation
1 small fresh red chilli, deseeded and finely chopped
250g egg or rice noodles
1–1.5cm (½–⅝ in) piece fresh root ginger, peeled and finely chopped
Finely grated zest of ½ lime
Juice of 1 lime
Freshly ground black pepper, to taste
225g (8oz) skinless boneless chicken breast, cut into strips
2 tsp rapeseed or sunflower oil
1 red or yellow pepper, deseeded and sliced
4 spring onions, chopped
100g (3½oz) mangetout
85g (3oz) beansprouts
2 tbsp water
1 tbsp unsweetened apple juice or dry sherry
2 tsp reduced-salt soy sauce (use a reduced-salt gluten-free version if following a gluten-free diet)
25g (1oz) roasted/toasted cashew nuts
- Combine red chilli, ginger, lime zest, lime juice and black pepper in a non-metallic dish. Add chicken strips; turn well to coat all over. Cover; leave to marinate in fridge for 1 hour.
- Heat Borderfields rapeseed oil in a non-stick wok. Add chicken and marinade to wok; stir-fry over a medium-high heat for 3–4 minutes or until chicken has coloured. Add red pepper and spring onions; stir-fry for 2–3 minutes. Add mangetout and beansprouts; stir-fry for 2–3 minutes or until chicken is cooked.
- Add water, apple juice, soy sauce and cashew nuts; stir-fry for 1 minute or until hot. Serve immediately with cooked egg or rice noodles, or with egg-fried rice.