Springtime Chicken and Cashew Stir Fry

• 80 g raw cashew nuts
• 2 teaspoons peanut oil or 2 teaspoons olive oil or 2 teaspoons rice bran oil
• 3 boneless skinless chicken breasts (single, or equivalent in tenderloins, thinly sliced or cut into bite sized pieces)
• 125 g baby corn (halved lengthwise, I use canned)
• 1 bunch fresh asparagus (woody ends removed and then stalks cut into thirds)
• 1 red pepper (seeds removed and cut into thin strips)
• 3 crushed garlic cloves (I sometimes use 1tsp minced from a jar)
• 1 tablespoon grated fresh ginger (or use from a jar)
• 150 g snow peas (halved) (optional)
• 14 cup sweet plum sauce (I use Delmaine in NZ)
• 14 cup sweet chili sauce (I use Watties in NZ)
• 13 cup fresh coriander leaves (or use parsley)
• steamed rice, to serve

1. Heat a pan or wok over medium heat and stir fry the cashews until golden.
2. Remove to a plate.
3. Heat half the oil in pan or wok over high heat and add half the chicken pieces and stir fry until golden brown & cooked.
4. Remove to a plate and repeat with the remaining chicken in the same pan.
5. Heat the remaining oil over med high heat and add the corn, asparagus, red pepper, snow peas, garlic & ginger.
6. Stir fry for a few minutes until tender.
7. Return chicken to the pan and add in the plum & chilli sauces.
8. Stir fry for another few minutes until heated through.
9. Serve on top of steamed rice and top with the chopped coriander or parsley.
10. Enjoy :).

cashew nuts, peanut oil, chicken breasts, baby corn, fresh asparagus, red pepper, garlic, ginger, snow peas, sweet plum sauce, sweet chili sauce, fresh coriander leaves, rice

Taken from www.food.com/recipe/springtime-chicken-and-cashew-stir-fry-195375 (may not work)