Honey Soy Chicken and Cashews

Serves 4, Prep and Cook 25 mins

600g chicken thigh fillets,

trimmed, cut into 2cm pieces 2 large carrots, peeled, thinly

sliced diagonally

200g snow peas

175g pouch Honey, Soy and Garlic Stir-fry Meal Base sauce

1 cup roasted, unsalted cashews Steamed jasmine rice, to serve

1 Heat a lightly oiled, large wok over a high heat. Add chicken in two batches. Stir-fry for about 3 minutes, or until browned and just cooked. Remove.

2 Add carrots and 2 tblsp water to same wok. Stir-fry for 2 to 3 minutes, or until almost tender. Add snow peas and stir-fry for a further 1 minute.

3 Return chicken to wok with sauce and ¼ cup water. Stir-fry for 1 to 2 minutes, or until sauce is boiling.

Stir in cashews.

4 Serve with rice.