Chicken With Cashews In Soy Bean Sauce

• 1 tbsp canola oil
• 2 lb chicken breasts, cut into cubes
• 2 tsp grated fresh ginger
• 2 cloves garlic, minced
• 1 None red pepper, cut into thin strips
• 3 stalks celery, cut into thick matchsticks
• 1/3 cup soy bean paste
• 1 tbsp dry sherry
• 1 tbsp sugar
• 1 tbsp sesame oil
• 1/2 None lime, juiced
• 1/2 cup cashews, toasted
• 22 oz steamed rice, to serve

1. Heat 1/2 tbsp canola oil in a wok or large frying pan over high heat. Working in batches, cook chicken for 2-3 mins, until lightly browned. Remove from pan.
2. Add remaining oil to wok. Cook ginger and garlic for 30 seconds, until fragrant. Add pepper and celery. Stir-fry for 2-3 mins, until just starting to soften. Add soy bean paste, sherry, sugar and sesame oil. Stir-fry for 1 min, until fragrant.
3. Return chicken to wok along with 1/4 cup water. Stir-fry for 1-2 mins, until cooked through. Stir in lime juice and cashews. Serve with rice.

canola oil, chicken breasts, ginger, garlic, red pepper, stalks celery, soy bean paste, sherry, sugar, sesame oil, lime, cashews, rice

Taken from recipes-plus.com/api/v2.0/recipes/33712 (may not work)