Name: Chicken and cashew stir-fry
Total time: 40 min
Yield: Serves 4
Ingredients: 2 tbsp vegetable oil; 75g unroasted cashews; 500g skinless chicken thigh fillets, cut into bite-sized chunks; 4 sticks celery, thinly sliced at an angle; 2 red peppers, cut into chunks; a thumb-sized piece ginger, finely grated; 1 red chilli, finely chopped; 2 tsp cornflour; 2 tbsp shaoxing rice wine; 2 tbsp dark soy sauce; 2 tsp runny honey; 3 spring onions, thinly sliced; cooked rice, to serve

A wok full of chicken, vegetables, celery and toasted cashews

2 tbsp vegetable oil
75g unroasted cashews
500g skinless chicken thigh fillets
cut into bite-sized chunks
4 sticks celery
thinly sliced at an angle
2 red peppers
cut into chunks
a thumb-sized piece ginger
finely grated
1 red chilli
finely chopped
2 tsp cornflour
2 tbsp shaoxing rice wine
2 tbsp dark soy sauce
2 tsp runny honey
3 spring onions
thinly sliced
cooked rice
to serve

Method

step 1
Heat 1 tbsp of the oil in a wok or large frying pan over a medium-high heat. Fry the cashews for a few minutes, tossing, until deep golden. Use a slotted spoon to scoop out onto a plate. Add the remaining oil to the wok and, once hot, fry the chicken for 4-5 minutes, tossing regularly, until really golden brown. Scoop out onto a plate.
step 2
Add the celery and red pepper, and stir-fry for 3-4 minutes or until starting to caramelise. Add the ginger, garlic and chilli, and fry for another minute.
step 3
Mix the cornflour and rice wine in a small bowl to form a paste. Stir in the soy and 200ml of water, then tip into the pan along with the chicken and cashews. Simmer gently for 15 minutes until the chicken is cooked through and tender, and the sauce has thickened. Stir in the honey, scatter with spring onions and serve with rice.