Chicken and Cashew Stir Fry

2-3 chicken fillets, sliced into thin pencil strips

2 cloves of garlic, sliced

1 piece fresh ginger, sliced

1 tbsp soy sauce

3 tbsp sesame oil

1 red pepper, sliced

1 green pepper, sliced 

1 bunch spring onions, sliced diagonally

115g (4 oz) mushrooms, sliced

225g (8 oz) beansprouts or noodles

75g (3 oz) cashew nuts

Salt and freshly ground black pepper

Place the chicken into a basin, add the garlic and ginger. Stir in the soy sauce and leave to marinate in the refrigerator.

HOTPLATE

Heat the sesame oil in a Rayburn wok. Once hot, add the chicken and stir-fry for a minute.

Then add the peppers and onions, stir-fry for two minutes. Add the mushrooms, bean sprouts and cashew nuts and stir-fry for a further minute. Season and serve at once.