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 -

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.