Chicken and Cashew Nut Stirfry

This serves 4 and is very quick to cook after gathering and preparing the ingredients.

Ingredients

• 2 tablespoons sesame oil         
• 4 skinless breasts of chicken cut into thin finger strips
• 1 bunch spring onions diagonally cut    
• 2 cloves of garlic crushed
• 2cm piece fresh ginger grated             
• 1 small red and yellow peppers sliced
• 75gm trimmed mangetout              
• 125gm mushrooms sliced
• 50gm shelled cashew nuts             
• 3 tablespoons light soy sauce (I use the reduced salt)
• 2 tablespoons balsamic vinegar         
• 2 tablespoons sesame seeds
• 1 tablespoon corn flour, blended in a little water

Method

1. Heat the oil in a large frying pan or wok.
   
2. Add the chicken for a few minutes to seal the meat, stirring frequently.
3. Add the onions, garlic and the ginger and cook for a further 2-3 minutes.
4. Stir in the peppers, mangetout, mushrooms, nuts, soy sauce, vinegar, most of the sesame seeds, the blended cornflour and season to taste.
5. Cook for 3-4 minutes stirring continually until the liquid is clear and the vegetables are just cooked. Sprinkle over the remaining sesame seeds.
6. Serve immediately with rice or noodles.   
   

The Tidy Cook