Chicken & Cashew Nut Stir-fry

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 teaspoon cornstarch
• 1 teaspoon dark soy sauce
• 1 teaspoon rice wine vinegar
• 2 tablespoons peanut oil
• 450 g skinless chicken breasts, diced
• 1 large carrot, quartered and cut into matchsticks
• 1 red pepper, deseeded and sliced
• 1 red fresh chili pepper, deseeded and sliced
• 1 teaspoon fresh ginger, grated finely
• 1 large garlic clove, finely minced
• 2 pak choi, stems sliced and leaves torn
• 1 bunch spring onion, trimmed and sliced
• 300 g bean sprouts
• 100 g cashew nuts, toasted
• 200 g dried egg noodles, cooked according to packet instructions, to serve
• 1 teaspoon cornflour
• 2 tablespoons soy sauce
• 3 tablespoons chinese rice wine or 3 tablespoons dry sherry
• 1 teaspoon toasted sesame oil
• water

Recipe

• 1 mix the marinade and add to the diced pieces of bite-size chicken. aim to get all the pieces of a uniform size to ensure even cooking. leave from 10 minutes to an hour.
• 2 mix all the ingredients for the sauce, season with black pepper and set aside. do not add the water at this point.
• 3 put the wok over a high heat for 1 minute. add the groundnut oil and chicken and cook for 3 to 4 minutes, stirring, until nearly cooked. remove with a slotted spoon and set aside.
• 4 add the carrot, 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.
• 5 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. at this point you will probably need to add a small amount of water to get the right consistency. stir in the cashews and serve with cooked noodles.