400g mixed green beans and sugar snaps
1 tbsp sunflower oil
4 skinless chicken breasts, sliced
1 red chilli, desseded and sliced
120g sachet stir-fry oyster sauce
1 tbsp gluten free soy sauce
25g toasted cashews, or more if you like
bunch spring onions, sliced green ends
Bring a pan of salted water to the boil, cook the green vegetables for 2 mins only, then drain.
Heat the oil in a large frying pan or wok, then fry the chicken slices for 4 mins until almost cooked.
Add the drained green veg, chilli, stir-fry sauce and soy sauce.
Stir-fry briefly to heat everything through and to finish cooking the chicken.
Mix in the cashews and spring onions, then serve.
Recipe from Good Food magazine