Chilli Chicken & Cashew Nut Stir-fry

2 large chicken fillets, cut into strips

Salt

1 tsp soy sauce

1 heaped tsp cornflour

Cut chicken fillets into thin strips. Season with a pinch of salt, soy sauce and dust with cornflour. Set aside

Sauce:

3 tbs white wine vinegar 2 tbs sesame oil

3 tbs sweet chilli sauce ¼ cup soy sauce

3 tbs water

In a bowl mix together above ingredients. Set aside. Mix 1 tsp cornflour into ¼ cup water and set aside.

2 tbs olive oil

1 tbs sesame oil

1 onion, sliced

3 green chillies, chopped

1 tsp ginger and garlic paste 2 cups assorted vegetables (sugar snap peas, red pepper, tender stem broccoli, baby corn) Salt to taste

1 tsp brown sugar

¼ cup roasted cashews

Egg noodles or Jasmine rice to serve.

Heat olive oil and sesame oil in a wok. Fry onion and green chillies. When light brown, add chicken strips, ginger and garlic paste and stir fry for 3 minutes.

Toss in vegetables and stir fry until slightly tender. Add salt and brown sugar.

Add sauce mixture and mix well. Simmer for 2 minutes. Add cornflour mixture, cook for a minute or two until a silky sauce forms.

Scatter with toasted cashews. Serve with egg noodles or jasmine rice.