1 tbsp groundnut oil
450g skinless chicken breasts, diced
1 large carrot, quartered and cut into matchsticks
2 celery sticks, finely sliced
1 red pepper, deseeded and sliced
1 red chilli, deseeded and sliced
Thumb-size piece fresh ginger, grated
1 large garlic clove, finely chopped
2 pak choi, stems sliced and leaves torn
Bunch of spring onions, trimmed and sliced
100g cashew nuts, toasted
200g dried egg noodles, cooked according to packet instructions, to serve
(sh)For the sauce
1 tbsp cornflour
3 tbsp soy sauce
3 tbsp Chinese rice wine or dry sherry
1 tbsp toasted sesame oil
1. Mix all the ingredients for the sauce, season with black pepper and set aside.
2. Put the wok over a high heat for 1 minute. Add the groundnut oil and chicken and cook for 4-5 minutes, stirring, until nearly cooked. Remove with a slotted spoon and set aside.
3. Add the carrot, celery, pepper and chilli to the wok and stir-fry for 3-4 minutes. Add the ginger, garlic and pak choi stems and stir-fry for 2-3 minutes. Add the onions and beansprouts and stir-fry for 2 minutes.
4. Return the chicken to the pan, along with the pak choi leaves. Stir-fry for 1 minute, add the sauce and stir-fry for 1-2 minutes, until the sauce has thickened. Stir in the cashews and serve with cooked noodles.