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Ingredients

2 teaspoons peanut oil
80g raw cashews
3 single chicken breast fillets, thinly sliced
1 tablespoon grated fresh ginger
3 garlic cloves, crushed
1 x 125g pkt baby corn, halved lengthways
1 bunch asparagus, halved crossways
150g snow peas, halved diagonally
1 red capsicum, deseeded, cut into thin strips
60ml (1/4 cup) plum sauce
60ml (1/4 cup) sweet chilli sauce
1/3 cup fresh coriander leaves
Steamed white rice, to serve

Method

Step 1 Heat the wok over medium heat. Add the cashews and cook, tossing for 2-3 minutes or until golden. Transfer to a plate.
Step 2 Heat half the oil in a wok over high heat until just smoking. Add half the chicken and stir-fry, for 2-3 minutes or until golden. Transfer to a plate. Repeat with the remaining chicken, reheating the wok between batches.
Step 3 Heat the remaining oil in the wok over high. Add the corn, asparagus, snow peas, capsicum, garlic and ginger to the wok and stir-fry, for 2-3 minutes or until the vegetables are just tender.
Step 4 Return the chicken to the pan with the plum and sweet chilli sauce and stir-fry for 1-2 minutes or until heated through. Spoon rice among serving bowls and top with the stir-fry. Scatter with the coriander leaves and serve immediately.

Chicken, plum and cashew stir fry

How to make Chicken, plum and cashew stir fry

Ingredients

Method