This delicious and easy stir-fry is a favourite of ours at home.

Serves 6


2 tbsp sesame oil

1 tbsp sunflower oil

6 large cloves of garlic, peeled and finely chopped

1 tbsp finely grated ginger

450g chicken (breast or leg meat) cut into thin strips

2 medium or 1 slightly large carrot, peeled, cut in half lengthways and very thinly sliced at an angle

150g mange tout, cut in half at an angle

250g mushrooms, sliced

150g cashew nuts, toasted (in an oven or in a pan until golden )

3 tbsp chopped coriander

Salt and freshly ground black pepper

Heat a wok slowly until almost smoking. Add the oils and the garlic and ginger. Cook for a few seconds, then add the chicken and cook for a few minutes, stirring regularly, until the outside is just golden. Add the carrots, mange tout and mushrooms, toss and stir for another few minutes until the vegetable are just cooked but still slightly crunchy. Toss in the nuts and chopped coriander and season and serve with rice or noodles.