Chicken and Cashew Nuts

Chicken and cashew nuts

Takes 30 mins

Propoints per serving: 6

Serves 4

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Ingredients

1 teaspoon sunflower oil

40g cashew nuts, halved

2 teaspoons sesame oil

 

350g Chicken breasts

2 carrot, peeled and cut into thin batons

150g baby corn, cut into thirds

100g mange tout, halved

2 garlic cloves, sliced

A bunch of spring onions, cut into 2.5cm lengths, reserving some, sliced finely, to garnish

2 tablespoons soy sauce

1 tablespoon dry sherry

300 ml chicken stock

1 tablespoon cornflour

 

Heat the sunflower oil in a wok and gently brown the cashew nuts. Remove with a slotted spoon and set aside.

Coat the chicken in the sesame oil, then tip into the hot wok and cook for 3 minutes, stirring occasionally, until browned.

Add the carrots, baby corm, mange tout and garlic and stir fry for 2 minutes.

Stir in the spring onions, soy sauce and sherry and cook for 1 minute.

Return the cashew nuts to the wok, add the chicken stock, cover and simmer for 5 minutes.

Blend the cornflour with 1 tablespoon of cold water, then stir into the sauce until slightly thickened. Serve immediately.