Chicken With Cashews In Soy Bean Sauce - cooking recipe

Ingredients

1 tbsp canola oil
2 lb chicken breasts, cut into cubes
2 tsp grated fresh ginger
2 cloves garlic, minced
1 None red pepper, cut into thin strips
3 stalks celery, cut into thick matchsticks
1/3 cup soy bean paste
1 tbsp dry sherry
1 tbsp sugar
1 tbsp sesame oil
1/2 None lime, juiced
1/2 cup cashews, toasted
22 oz steamed rice, to serve

Preparation

Heat 1/2 tbsp canola oil in a wok or large frying pan over high heat. Working in batches, cook chicken for 2-3 mins, until lightly browned. Remove from pan.
Add remaining oil to wok. Cook ginger and garlic for 30 seconds, until fragrant. Add pepper and celery. Stir-fry for 2-3 mins, until just starting to soften. Add soy bean paste, sherry, sugar and sesame oil. Stir-fry for 1 min, until fragrant.
Return chicken to wok along with 1/4 cup water. Stir-fry for 1-2 mins, until cooked through. Stir in lime juice and cashews. Serve with rice.