Chicken and Cashew StirFry

• 200g chicken breast
• Pinch of salt
• 40g cashew nuts
• 60g ham
• 2 - 3 sticks celery
• 60g fresh oyster, chestnut or closed mushrooms
• 60g frozen peas (thawed)
• 60g baby sweetcorn.
• 1 carrot
• ½ red pepper
• 2 - 3 spring onions
• 3 tbsp groundnut oil
• 175ml boiling water
• 1 chicken stock cube
• 1 tsp cornflour
• 1 tsp oyster sauce
• 2 tsp sesame oil
• 1 tbsp dry sherry

Cut the chicken into fine matchstick shreds and rub with salt.

Cut ham, celery, mushrooms, carrot and red pepper into similar sized pieces.

Thinly slice the spring onions.

Dissolve the stock cube in the water.

Add the cornflour, oyster sauce, sesame oil, and sherry.

Heat 1 tablespoon of oil in the Tefal Stir Fry pan.

Add chicken and cashew nuts.

Stir fry for 2½ mins.

Remove with a perforated spoon.

Add 2 tablespoons groundnut oil, mushrooms and baby sweetcorn.

Stir fry for 1 min. Add ham, celery, peas, carrot and red pepper.

Stir fry for 2 mins.

Add the stock and spring onion.

Sprinkle over crumbled chicken stock cube.

Return chicken and cashew nuts to the pan.

Add stock mixture and stir until sauce boils and thickens. Heat through for a few minutes.

Serve with boiled rice or noodles.