Makes 4 portions
Takes 20 minutes
2 tbsp groundnut oil
4 skinless, boneless chicken breasts, cubed
75g (3oz) cashew nuts
2 tsp fresh ginger, grated
500g (1lb 2oz) bag fresh mixed stir-fry vegetables
7 tbsp black bean stir-fry sauce
5 tbsp fresh coriander, to garnish*steamed rice, to serve
1. Heat a wok over a high heat, and add half the oil, swirling it around the pan until it is smoking hot. Add the chicken and stir-fry for 5 minutes, then mix in the cashew nuts and ginger and stir-fry for a 2-3 minutes more. Add a little water, if necessary.
2. Remove the chicken mixture from the wok and set aside. Give the wok a quick wipe with kitchen paper and re-heat the rest of the oil. Once smoking hot, add the vegetables and stir-fry for 3 minutes.
3. Pour over the black bean sauce and thin out with a little water. Tip the chicken back into the wok and heat through for 1-2 minutes. Scatter over the coriander and serve with steamed rice.