Name: Chicken and cashew nut stir-fry
Yield: Serves 4
Ingredients: 1 tbsp groundnut oil; 450g skinless chicken breasts, diced; 1 large carrot, quartered and cut into matchsticks; 2 celery sticks, finely sliced; 1 red pepper, deseeded and sliced; 1 red chilli, deseeded and sliced; Thumb-size piece fresh ginger, grated; 1 large garlic clove, finely chopped; 2 pak choi, stems sliced and leaves torn; Bunch of spring onions, trimmed and sliced; 300g beansprouts; 100g cashew nuts, toasted; 200g dried egg noodles, cooked according to packet instructions, to serve; 1 tbsp cornflour; 3 tbsp soy sauce; 3 tbsp Chinese rice wine or dry sherry; 1 tbsp toasted sesame oil

Method

Mix all the ingredients for the sauce, season with black pepper and set aside.
Put the wok over a high heat for 1 minute. Add the groundnut oil and chicken and cook for 4-5 minutes, stirring, until nearly cooked. Remove with a slotted spoon and set aside.
Add the carrot, celery, pepper and chilli to the wok and stir-fry for 3-4 minutes. Add the ginger, garlic and pak choi stems and stir-fry for 2-3 minutes. Add the onions and beansprouts and stir-fry for 2 minutes.
Return the chicken to the pan, along with the pak choi leaves. Stir-fry for 1 minute, add the sauce and stir-fry for 1-2 minutes, until the sauce has thickened. Stir in the cashews and serve with cooked noodles.

Chicken and cashew nut stir-fry

Method

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