Cashew Chicken Stir Fry

Ingredients

Serves: 4 

• 2 tablespoons cornflour
• 150ml chicken stock
• 3 tablespoons soy sauce
• 1/2 teaspoon ground ginger
• 1/2 teaspoon hot chilli sauce
• 2 tablespoons vegetable oil

• 1 (500g) pack chicken breast chunks
• 1 small onion, chopped
• 1 green pepper, chopped
• 1 (220g) tin water chestnuts, drained and sliced
• 100g cashews

Method

Prep:10min  ›  Cook:15min  ›  Ready in:25min 

1. Dissolve the cornflour in the chicken stock, and stir in the soy sauce, ginger and chilli sauce; set aside.
2. Heat half of the oil in a wok or large frying pan over high heat. Stir in the chicken; cook and stir until the chicken is no longer pink, about 5 minutes. Remove the chicken from the wok, and set aside.
3. Pour the remaining tablespoon of oil into the wok, and stir in the onion, green pepper, cashews and water chestnuts. Cook and stir until the chestnuts are hot, and the onion has softened, about 5 minutes more. Stir up the sauce to redistribute the cornflour, then pour into the wok, and bring to the boil. Add the reserved chicken, and stir until the sauce thickens and the chicken is hot.