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Ingredients

• 2 tspn cornflour
• 2 tspn soy sauce
• 1 tbsp rice wine or pale dry sherry
• ¼ tspn sesame oil
• 1 red onion, cut in quarters, then separated into petal shapes
• 1 carrot, diagonally sliced
• 1 clove garlic, crushed
• 1 tspn grated fresh root ginger
• 12 oz boneless chicken breasts, skinned and cut in thin strips
• 8 oz broccoli, separated into florets
• 2 tbsp unsalted cashew nuts
• 4fl oz chicken stock
• 3 spring onions, diagonally sliced
  

Preparation & Cooking Instructions

1. Mix cornflour, soy sauce, rice wine or sherry and sesame oil in a small bowl.  Set aside.
2. Preheat wok, then add oil.
3. When hot, add onion and carrot and stir fry for 3-4 minutes over high heat.
4. Add garlic and ginger and stir fry for 1 minute more.
5. Using a slotted spoon, transfer vegetables and ginger to a bowl and set aside.
6. Reheat oil in wok and ass chicken strips, in batches if necessary.
7. Stir fry for about 3 minutes until just tender.
8. Using slotted spoon, transfer to bowl with vegetable mixture.
9. Add broccoli and cashews to wok and stir fry over moderately high heat for 2 minutes.
10. Push broccoli and cashews to sides of wok and add spring onions with cornflour mixture to centre.
11. Bring to the boil, stirring until mixture thickens.
12. Mix with broccoli and nuts.
13. Return chicken and vegetables to wok and toss until heated through.

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