Chicken and Cashews
4 small chicken breasts
2 tsp soy sauce
1 tsp sugar
1 tsp ginger, grated
1 medium carrot, sliced
1 stick celery, sliced diagonally
1 bunch bok choy or choy sum, 2.5cm lengths
50g cashews
115g bamboo shoots
115g water chestnuts
12 snow peas
6 shallots, 2.5cm pieces
Sauce:
1 cup chicken stock
1 tsp soy sauce
pinch freshly ground pepper
1 tsp cornflour
Dice the chicken into 2.5cm cubes. Mix together the soy sauce, ginger, dry sherry and cornflour. Marinade the chicken for 20 mins.
Heat wok, spray with oil, add chicken and stir-fry for 2 mins. Remove chicken, add the carrot, celery and bok choy with a splash of water and toss for 2 mins. Add the remaining vegetables.
Mix the chicken stock with the soy sauce, pepper and cornflour. Add to vegetables and simmer briefly. Return chicken to the wok along with the cashews and cook until sauce thickens.