Name: Broccoli, chicken & cashew nut stir fry
Yield: 2
Ingredients: 1 tbsp soy sauce -; 2 tsp seasoned rice vinegar or white wine vinegar -; 1juice of 1 small orange -; 1 tsp dark muscovado sugar -; 2 tsp cornflour -; 2 tbsp stir-fry oil or vegetable oil -; 385g unsalted cashew nuts -; 1medium onion, thinly sliced -; 1large skinless boneless chicken breast fillet, cut into chunks -; 250g broccoli florets -; 150g pack mangetout, sliced in half -; 1 red pepper, seeded and thinly sliced -

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Ingredients for - Broccoli, chicken & cashew nut stir fry

1. 1 tbsp soy sauce -

2. 2 tsp seasoned rice vinegar or white wine vinegar -

3. 1juice of 1 small orange -

4. 1 tsp dark muscovado sugar -

5. 2 tsp cornflour -

6. 2 tbsp stir-fry oil or vegetable oil -

7. 385g unsalted cashew nuts -

8. 1medium onion, thinly sliced -

9. 1large skinless boneless chicken breast fillet, cut into chunks -

10. 250g broccoli florets -

11. 150g pack mangetout, sliced in half -

12. 1 red pepper, seeded and thinly sliced -

How to cook deliciously - Broccoli, chicken & cashew nut stir fry

1. Stage

In a jug, mix together the soy sauce, vinegar, orange juice, muscovado sugar and cornflour. Set aside.

2. Stage

Heat the oil in a wok. Add the cashews and cook for a minute until golden brown. Quickly remove the nuts and tip on to kitchen paper to drain. Add the onion slices and fry over a high heat for 3-5 minutes until browned and softened, then lift them out and add to the cashews.

3. Stage

Tip the chicken into the wok and stir fry for 3-4 minutes, then tip in the broccoli, mangetout and red pepper and stir fry for another 4-5 minutes until the vegetables are tender yet still crunchy.

4. Stage

Stir the cornflour mixture to blend the ingredients, pour into the wok and stir fry for a couple of minutes until the sauce thickens. Stir in the onion and cashews, then pile on to warm plates.