World Cuisine

  • 2 tablespoons groundnut oil
  • 625 g (1¼ lb) boneless, skinless chicken breasts, cut into 2.5cm (1 inch) pieces
  • 50 g (2 oz) cashew nuts
  • 2 red peppers, cored, deseeded and cut into large pieces
  • 2 garlic cloves, chopped
  • 6 spring onions, halved widthways and lengthways
  • salt
  • 1 tablespoon Chinese rice wine or dry sherry
  • 1 teaspoon sesame oil
  • 2 tablespoons light soy sauce
  • ½ teaspoon cornflour
  • 4 tablespoons water

Combine all the ingredients for the sauce and set the mixture aside.

Heat 1 tablespoon of the groundnut oil in a wok over a high heat until the oil starts to shimmer. Season the chicken with salt and tip half of it into the wok. Stir-fry for 2–3 minutes, until golden, then remove the chicken using a slotted spoon and set aside. Heat the remaining oil and stir-fry the rest of the chicken in the same way. Remove and set aside.

Add the cashews and red peppers to the wok and stir-fry for 1 minute. Add the garlic and spring onions and cook, stirring, for a further minute. Return the chicken to the wok and pour in the sauce. Cook for 3–4 minutes until the chicken is cooked through and the pepper is tender.

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