Chicken With Cashews And Ginger - cooking recipe

Ingredients

5 oz green beans, halved
1 tbsp vegetable or peanut oil
2/3 cup unsalted cashews
1 lb boneless skinless chicken breasts, thinly sliced
1 None red onion, cut into thin wedges
1 None green pepper, coarsely chopped
1 tbsp ginger paste
1 tbsp sambal oelek (Indonesian ground chili paste)
2 tbsp lemon juice
1 None fresh long red chili pepper, seeded and cut into thin strips
1/4 cup chopped fresh cilantro
None None Cooked long-grain white rice, to serve
None None Lime wedges, to serve

Preparation

Cook green beans in a large saucepan of boiling salted water for 2 mins or until just tender. Drain well. Refresh under cold running water.
Heat a wok or large skillet on medium heat. Add half the oil; swirl to coat surface. Stir-fry cashews for 2 mins or until toasted. Transfer to a plate. Add remaining oil to wok; stir-fry chicken, in batches, for 2 mins or until browned. Transfer to a plate.
Add onion, pepper and beans to wok; stir-fry for 2 mins or until just tender. Return chicken to wok. Add ginger, sambal oelek and lemon juice; stir-fry for 2 mins or until chicken is cooked through. Remove from heat.
Add cashews, chili pepper and cilantro; toss to combine. Serve with rice and lime wedges