World Cuisine

  • 250 ml (8 fl oz) chicken stock
  • 400 g (13 oz) boneless, skinless chicken breasts, cubed
  • 2 tablespoons yellow bean sauce
  • 200 g (7 oz) carrots, sliced
  • 200 g (7 oz) canned sliced bamboo shoots, drained
  • 1 teaspoon cornflour mixed to a paste with 2 tablespoons water
  • 125 g (4 oz) cashew nuts, toasted
  • 1 spring onion, shredded

Heat the chicken stock in a wok. Add the chicken meat and bring the stock back to the boil, stirring, then lower the heat and cook for 5 minutes. Remove the chicken using a slotted spoon and set aside.

Add the yellow bean sauce to the wok and cook for 2 minutes. Add the carrots and bamboo shoots and cook for another 2 minutes.

Return the chicken to the pan, bring the sauce back to the boil and thicken with the cornflour paste. Stir in the cashews and spring onion just before serving.

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