This stir fry is perfect for any midweek supper. Leave out the nuts for people who aren't a fan and maybe substitute them for baby sweetcorn.
- 500g diced chicken breasts
- 150ml chicken stock
- 220g tin water chestnuts, drained
- 100g cashew nuts
- 1 onion
- 1 green pepper
- 2 tbsp. corn flour
- 2 tbsp. vegetable oil
- 3 tbsp. soy sauce
- ½ tsp. ground ginger
- 1 tsp. hot chilli sauce or one whole red chilli
Dissolve the corn flour in the chicken stock and stir in the soy sauce, ginger, and chilli sauce or chopped chilli if you’re using that. Chop the onion into half-moons and deseed the pepper, removing the pith. Chop the pepper into thin slices. Slice the water chestnuts.
Heat the oil in a wok and add the chicken pieces. Cook them for five minutes or so or until they begin to brown. Remove them with a slotted spoon and then drop in the pepper, onion, cashews and water chestnuts. Cook for a further five minutes.
Stir well, and add the chicken back into the wok. Cook until the chicken is thoroughly cooked through and the sauce has thickened.
Serve with around 250g steamed fluffy rice.