Ingredients

• 2 chicken breasts
• 2 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 2 teaspoons caster sugar
• 1 teaspoon sesame oil
• 2 long red chillies
• 2 cloves garlic
• 1 large head broccoli
• 200g snow peas
• 4 spring onions
• 1/2 head iceberg lettuce
• 70g vegetable oil
• 50g roasted cashews

Method

• Step 1 Cut chicken into thin strips. Combine soy sauce, vinegar, sugar, sesame oil and 60ml (1/4 cup) water in a small bowl.
• Step 2 Cut chillies in half lengthwise, remove seeds, then cut into strips and place in a bowl. Peel, then crush in garlic. Cut broccoli into small florets and add to garlic mixture. Trim snow peas and half the green tops from spring onions. Cut remaining spring onions into 5cm lengths and set aside in a bowl with snow peas. Roughly shred lettuce and arrange on a large platter or in the base of 4 wide bowls.
• Step 3 Heat 1 1/2 tablespoons vegetable oil in a wok over high heat. Add half the chicken and stir-fry for 2 minutes or until almost cooked through, then transfer to a bowl. Repeat with remaining chicken. Add remaining 2 tablespoons oil to wok and heat, then add broccoli and garlic mixture, and stir-fry for 2 minutes or until broccoli is almost tender.
• Step 4 Return chicken to wok with snow peas, spring onions and soy sauce mixture, and stir-fry for 2 minutes or until snow peas are tender and chicken is heated through. Spoon stir-fry over platter or among bowls, then scatter over cashews to serve.