Tender chicken pieces, crisp baby sweetcorn, carrots, mange tout and broccoli cooked in a thick tasty sauce and all topped with crunchy roasted cashew nuts and spring onions.

This recipe would work very well with prawns or tofu.

Enjoy this delicious filling and colourful meal with either boiled rice or noodles.

Serves 4

Low – calorie cooking spray

500g chicken breasts, trimmed and cut into bite sized pieces

½ tsp lazy garlic

100g baby sweetcorn, cut in half lengthways

150g mangetout

150g broccoli, cut into small pieces

1 large carrot, peeled and cut into strips

Bunch of spring onions, tidied and chopped, reserve a few for garnish.

1tsp cornflour

1 chicken stock cube

125ml water

2tbs oyster sauce

75g unsalted roasted cashews, reserve a few for garnish.

Method

Heat a large frying pan or wok and spray with the low – calorie spray.

Add the chicken pieces and cook in batches until golden brown and tender.

Remove the chicken from the pan and put on a plate.

Spray the frying pan or wok with some more low – calorie spray, add the garlic, carrot and broccoli pieces for a few minutes until tender.

Add the sweetcorn, mangetout and spring onions and cook all together until tender.

Combine the cornflour, water and stock cube, oyster sauce into a smooth paste.

Add the chicken pieces back into the pan and combine until the sauce has thickened and starts to boil. Add the cashew nuts and stir gently.

Garnish with the reserved spring onions and cashew nuts and serve with rice or noodles.