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 bowl, along with the garlic and ginger. and stir in the soy sauce. Leave this to marinate in the refrigerator.
2. Heat the sesame oil in a wok until hot, then add the chicken and stir-fry for a minute.
3. Add the peppers and onions and stir-fry for two minutes.
4. Add the mushrooms, beansprouts and cashew nuts and stir-fry for a further minute. Season and serve at once.