Summery chicken stir-fry

• cashew↗handful

  nuts

• sunflower oil↗2 tbsp tbsp
• boneless skinless chicken breasts↗2

  cut into thin strips

• spring onions↗3

  sliced

• small broccoli↗175g g

  florets

• sugar snap pea↗175g g

  or mange tout

• Chinese leaveshalf a small head

  shredded

• hoisin sauce2 tbsp tbsp

Step-by-step instructions

1. 1

   Heat a wok or large frying pan. Add the cashews and fry until toasted. Remove and set aside. Add 1 tbsp oil and the chicken, fry quickly until evenly browned, then remove from the pan.

2. 2

   Add the remaining oil along with the spring onions and broccoli, and stir-fry quickly for 2-3 mins, then add the peas and Chinese leaves and stir-fry for a further min. Return the chicken to the pan with the hoisin sauce and 6 tbsp water. Bring to the boil, then cover and cook for 5 mins until the chicken is cooked through. Scatter over the nuts to serve.