- handful cashew nuts
The seeds from the 'Cashew Apple' - a tree which bears bright orange fruit and is native…
- 2 tbsp sunflower oil
A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…
- 2 boneless skinless chicken breasts, cut into thin strips
- 3 spring onions, sliced
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- 175g small broccoli florets
Like cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name…
- 175g sugar snap pea or mange tout
- half a small head Chinese leaves, shredded
- 2 tbsp hoisin sauce
Heat a wok or large frying pan. Add the cashews and fry until toasted. Remove and set aside. Add 1 tbsp oil and the chicken, fry quickly until evenly browned, then remove from the pan.
Add the remaining oil along with the spring onions and broccoli, and stir-fry quickly for 2-3 mins, then add the peas and Chinese leaves and stir-fry for a further min. Return the chicken to the pan with the hoisin sauce and 6 tbsp water. Bring to the boil, then cover and cook for 5 mins until the chicken is cooked through. Scatter over the nuts to serve.
Add some noodlesFor a quick ccompaniment, break up 200g rice noodles into a large bowl, pour over boiling water to cover, leave for 4 mins, then drain and toss in a little sesame oil.