2 boneless skinless chicken breasts, cut into thin strips
3 spring onions, sliced
175g small broccoli florets
175g sugar snap peas or mange tout
half a small head Chinese leaves, shredded
2 tbsp hoisin sauce
Add some noodles
For a quick ccompaniment,
break up 200g rice noodles into a large bowl, pour over boiling water to cover, leave for 4 mins, then drain and toss in a little sesame oil.
Heat a wok or large frying pan. Add the cashews and fry until toasted.
Remove and set aside. Add 1 tbsp oil and the chicken, fry quickly
until evenly browned, then remove from the pan.
Add the remaining
oil along with the spring onions and broccoli, and stir-fry quickly
for 2-3 mins, then add the peas and Chinese leaves and stir-fry for
a further min. Return the chicken to the pan with the hoisin sauce
and 6 tbsp water. Bring to the boil, then cover and cook for 5 mins
until the chicken is cooked through. Scatter over the nuts to serve.