Honey Cashew Chicken

Total Prep Time: 15mins  Cook Time: 10mins

INGREDIENTS

600g chicken breast fillets
1 tbsp peanut oil
1 large onion, cut into 2 cm-thick wedges
3 cloves garlic, chopped
3 stalks celery, cut diagonally into 1cm-thick pieces
115 g fresh baby corn, halved diagonally
½ cup roasted cashews
Steamed rice, to serve

Sauce

3 tsp cornflour
1 tbsp water
¼ cup honey
2 tbsp soy sauce
1 chicken stock cube, crumbled

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DIRECTIONS

STEP 1: Cut chicken cross ways into 1cm -thick strips. Toss in half the peanut oil in a bowl.

STEP 2: To make sauce, blend cornflour with water in a small jug. Stir in remaining ingredients.
    
STEP 3: Heat a large wok over a high heat. Add chicken in two batches. Stir-fry for about 3 minutes, or until cooked through. Transfer to a large plate. Cover to keep warm.
    
STEP 4: Heat remaining oil in same wok. Add onion, garlic, celery and corn. Stir-fry for about 2 minutes, or until onion is almost tender.

STEP 5: Return chicken and any juices to wok with sauce. Stir-fry until sauce boils and thickens. Sprinkle with cashews. Serve with rice.