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Chicken and Cashew Nut Stir-fry

Hoi-sin sauce lends a sweet yet slightly hot note to this chicken stir-fry, while cashew nuts add a pleasing contrast of texture. Use blanched almonds instead of cashew nuts, if you prefer. If you prefer a slightly less sweet taste, you could substitute light soy sauce for the hoi-sin sauce.

ingredients

serves 4
75 g (3 oz) cashew nuts
1 red pepper
450 g (1 lb) skinless chicken breast fillets
45 ml (3 tbsp) groundnut oil
4 garlic cloves, finely chopped
30 ml (2 tbsp) Chinese rice wine or dry sherry
45 ml (3 tbsp) hoi-sin sauce
10 ml (2 tsp) sesame oil
5 - 6 spring onions, green parts only, cut into 2.5 cm (1 in) lengths

method

1. Heat a wok until hot, add the cashew nuts and dry fry over a low to medium heat for 1 - 2 minutes until golden brown. Remove and set aside.

2. Cut the red pepper in half and remove the core and seeds. Slice into thin strips. Cut the chicken fillet into thin finger-length strips.

3. Heat the wok again until hot, add the oil and swirl it around. Add the garlic and let it sizzle in the oil for a few seconds. Add the pepper and chicken and stir-fry for 2 minutes.

4. Add the rice wine or sherry and hoi-sin sauce. Continue to stir-fry until the chicken is tender and all the ingredients are evenly glazed.

5. Stir in the sesame oil, toasted cashew nuts and spring onion tips. Serve immediately.

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