Ingredients

The following ingredients have 2 Servings
  • 340 g lean turkey (or chicken) breasts
  • 1 tsp Chinese five spice powder
  • 1 tbsp light soy sauce
  • 2 garlic cloves (, crushed)
  • 1 tbsp lemon juice
  • 2 tbsp white wine vinegar
  • 60 g unsalted cashew nuts
  • Low fat cooking oil spray
  • 200 g broccoli cut up into small florets
  • 2 spring onions (, topped and tailed and cut into strips, lengthways)
  • 1 tbsp freshly chopped coriander

Instruction

  • Cut the turkey breasts into thin strips and place them in a bowl with the Chinese five spice power, light soy sauce, crushed garlic, lemon juice and white wine vinegar. Mix everything together well and place the bowl, covered into the fridge for at least 20 minutes.
  • Heat a wok or frying pan over a low heat and dry stir fry the cashew nuts, being sure not to burn them. Once golden brown remove them from the wok and place them aside.
  • Spray the wok about 5 times with the low fat cooking spray (it will still be quite hot) and remove the turkey strips from the marinade with tongs and stir fry for 2 – 3 minutes.
  • Scrape all the marinade from the bowl into the wok add the broccoli florets and spring onions and stir fry for a further 4 – 5 minutes. Add a little hot water if the wok mixture begins to stick.
  • Once everything is cooked add the cashew nuts back to the wok and stir them in to warm them back up.
  • Serve garnished with the freshly chopped coriander.