Chicken Stirfry with Cashew Sauce

Ingredients

For stir fry

• 500 grams of chicken diced
• 1 clove of garlic
• 1 carrot (S) peeled and julienned
• 100 grams of green breans, trimmed and sliced (about 2 cm)
• 3 spring onions (scallions) diagonally sliced (2 to 3 cm)
• 2 tablespoons of rice bran or canola oil for cooking

For sauce

• 3 tablespoons of cashew paste store bought (e.g. Melrose or Macro) or homemade
• 1/4 teaspoon of citric acid
• 1 tablespoon of water
• 1 tablespoon of golden syrup
• 1 garlic clove
• 1 spring onion (scallion) sliced very finely

Method

1. Make sauce by blending all the ingredients together, add a little water if too thick
2. Heat 1 tablespoon of oil in a large frypan or wok, stir fry chicken until lightly brown all over, remove lamb from the pan and set aside.
3. Heat the remaining oil, add the carrot and beans and garlic and stirfry
4. Return chicken to the pan with the spring onion.
5. Once heated toss through add the sauce
6. Optional add a 1/4 cup of cashews (raw)