Chicken with Vegetables and Cashew Nuts in a Wok

Ingredients

• 400 g chicken breast fillet (cut into pieces)
• 3 tbsp oil
• 1 bunch spring onions
• 1 Garlic clove
• 2 red bell peppers
• 200 g Sugar snap peas
• 1 Orange (juice)
• 4 tbsp sherry
• 4 tbsp soy sauce
• 1 tbsp tomato purée
• 1 tbsp Cornstarch
• 1 small can water chestnuts
• 3 tbsp cashew nuts
• Salt
• ground pepper

Instructions

1. 1.

   Peel the spring onions and cut the white and light green parts into rings, then chop them.

2. 2.

   Wash, trim, halve, seed, remove all white membranes from the bell peppers and cut into pieces.

3. 3.

   Wash, trim sugar snap peas, cut off ends and slice diagonally as desired.

4. 4.

   Roast cashew nuts in the wok without oil, set aside.

5. 5.

   Brown the chicken in hot oil in the wok for 2–3 minutes while stirring; add spring onions, sugar snap peas and bell peppers, squeeze in garlic and cook for another 5 minutes while stirring.

6. 6.

   Whisk sherry, soy sauce, orange juice with cornstarch and tomato puree, pour into the wok, stir until it boils, drain water chestnuts and fold them in, heat through, season with salt and pepper, and serve sprinkled with cashew nuts.