Black Bean Chicken with Cashews

Serves 4

• 3 tbsp oil
• 50g/2oz unsalted cashew nuts
• 600g/1lb 6oz skinless chicken breast fillets – cut into chunks
• 2 tomatoes – chopped
• 4 mushrooms - sliced
• 100g/4oz baby sweetcorn – halved
• 1 bunch spring onions – trimmed and sliced
• 1 garlic clove – crushed
• 1 x 2.5cm/1in piece of fresh root ginger – peeled and grated
• 1 x 160g jar black bean sauce
• egg noodles and soy sauce to serve

Heat the oil in a wok or large frying pan, add the cashew nuts. Stir-fry for 1 min until golden brown. Transfer to a plate with slotted spoon for later.

Add the chicken to the pan, stir-fry for 6 min, until golden brown. Add the tomato, mushrooms and sweetcorn, stir-fry for 3 mins. Add the onions, garlic and ginger, stir-fry for 2 mins. Add the black bean sauce and 6 tbsp of water to the pan, stir well. Add the cashew nuts, stir-fry for 1 min.

Serve with noodles and sauce.

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