Chicken Vegetable Wok

Ingredients

• 2 chicken breast fillets
• 80 g sugar snap peas
• 1 small can of baby corn
• 1 Carrot
• 1 large red chili pepper
• 1 tsp fresh grated ginger
• 100 g cashews
• Salt
• black pepper (freshly ground)
• 3 tbsp Sesame oil

Instructions

1. 1.

   Drain the corn.

2. 2.

   Wash, trim and cut off the ends of the sugar snap peas.

3. 3.

   Peel the carrot and slice into fine julienne strips.

4. 4.

   Wash, trim, halve lengthwise, remove seeds and membranes, then cut crosswise and julienne the chili pepper.

5. 5.

   Season the chicken with salt and pepper, then stir-fry in 1 tbsp oil in a wok until quickly browned; set aside and keep warm.

6. 6.

   Add remaining oil, sauté the cashews, remove them, then add the vegetables and ginger, season, and cook for about 3 minutes while stirring. Add back the chicken and nuts, heat through, and serve.