Chicken & Cashew Nut Stir-Fry - cooking recipe

Ingredients

Marinade
1 teaspoon cornstarch
1 teaspoon dark soy sauce
1 teaspoon white rice wine vinegar
Main ingredients
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
For the sauce
1 teaspoon cornflour
2 tablespoons soy sauce
3 tablespoons chinese rice wine or 3 tablespoons dry sherry
1 teaspoon toasted sesame oil
water

Preparation

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.
Mix all the ingredients for the sauce, season with black pepper and set aside. Do not add the water at this point.
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.
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.
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.