Whip up this Chicken and Cashew Stir Fry in a flash on the Rayburn hotplate.
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
1. Place the chicken into a basin, add the garlic and ginger. Stir in the soy sauce and leave to marinate in the refrigerator.
2. Heat the sesame oil in a Rayburn wok. Once hot, add the chicken and stir-fry for a minute.
3. 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.