This chicken dish is full of spicy flavour. Serve it with some plain rice to cool it down a bit.
- 400g chicken breasts
- 4 tbsp. sunflower oil
- 1 tsp. black peppercorns
- 2 tsp. lemon juice
- 1 tsp. ground coriander
- Pinch of salt
- 50g chopped cashews
- Handful fresh coriander, to garnish
Cut the chicken into chunks.
Toast the peppercorns in a dry frying pan until they begin to smell really fragrant. Bash them up until they have a coarse texture.
Heat the oil in a wok and stir fry the peppercorns for a few minutes.
Add the chicken and the ground coriander. Stir fry for around ten minutes, and then add the salt, cashew nuts and lemon juice. Allow them to cook for a minute or so and then serve hot garnished with fresh coriander.