Broccoli, chicken & cashew nut stir fry

• soy sauce↗1 tbsp tbsp
• seasoned rice vinegar↗2 tsp tsp

  or white wine vinegar

• orange↗1juice of 1 small
• dark muscovado sugar↗1 tsp tsp
• cornflour↗2 tsp tsp
• stir-fry oil2 tbsp tbsp

  or vegetable oil

• unsalted cashew nuts↗385g g
• onion↗1medium

  thinly sliced

• skinless boneless chicken breast fillet↗1large

  cut into chunks

• broccoli↗250g g

  florets

• mangetout↗150g pack g

  sliced in half

• red pepper↗1

  seeded and thinly sliced

Step-by-step instructions

1. 1

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

2. 2

   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. 3

   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. 4

   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.