Prep time : 30 mins

Cooking time : 10 mins

Serves : 4

Ingredients

250g/80z skinned chicken breast

2tbsp oil

1in/2.5cm ginger peeled and julienned

3 cloves garlic, finely chopped

1tsp black pepper

1tsp caster sugar

1tbsp light soy sauce

1/2 onion

1/2 pint

1/4 red pepper

1/4 green pepper

85g/30z cashew nuts toasted

2-3 spring onions, cut on the diagonal into 2.5cm

To serve rice or noodles

Method

1-Place the chicken between strips of damp grease proof paper and beat out so that they become thin. Cut into strips.

2-Heat the oil in a wok. Add the ginger and garlic and stir-fry for a minute. Add the ginger and garlic and stir-fry for a min. Add the chicken, and cook for a further min, then add black pepper and sugar.

3-Add the soy sauce and the onion and cook for 30 secs.

4-Add half of the stock, place a lid on the pan and cook for 3 mins.

5-Remove the lid, add the reamining stock, peppers, mushrooms and chilli, if using. Cover and cook again for a further 3 mins.

6-Add the oyster sauce, cashew nuts, spring onions and stir-fry until sauce reduced. Serve