Preparation time: 10 minutes
Cooking time: 15 minutes
2tbsp groundnut oil 4 skinless chicken breasts, cubed 75g (3oz) cashew nuts 2tsp chopped fresh ginger 500g (1lb 2oz) mixed stir-fry veg 7tbsp black bean sauce 5tbsp fresh coriander, torn steamed rice, to serve
1 Heat a wok over a high heat, add half the oil and swirl in the pan. Add the chicken, stir-fry for 5 minutes, then add the cashews and ginger, and stir-fry for a further 2 to 3 minutes until cooked.
2 Remove the chicken mixture and set aside. Give the wok a quick wipe and reheat it, then add the remaining oil. Once hot, add the veg and stir-fry for
3 minutes. Add the black bean sauce with a little water, then the chicken and heat through for 1 to 2 minutes. Scatter over the coriander and serve with rice.
Per serving: 480 calories, 18g fat (3g saturated), 27g carbohydrate