Chicken Stir Fry with Cashews Edmonds Recipe

A chicken stir fry with cashews like a Chinese takeaway but made at home

2 single boneless chicken breasts

1 Tablespoon Edmonds Fielder's cornflour

1 egg white

2 tablespoons oil

2 stalks celery, sliced

6 spring onions, sliced

100 g button mushrooms, quartered

2 teaspoons grated root ginger

1/2 cup chicken stock

1/2 teaspoon sugar

2 teaspoons Edmonds Fielder's cornflour

1 tablespoon dry sherry

1/4 cup roasted cashew nuts

Remove skin and fat from chicken

Cut flesh into 2.5cm cubes

Coat in first measure of cornflour then in lightly beaten egg white

Heat oil in a wok or large frying pan

Add chicken and cook until crisp and golden

Remove chicken from pan with a slotted spoon

Set aside

Add celery to pan and stir-fry until just tender

Add spring onions, mushrooms and ginger

Stir-fry until spring onions are bright green in colour

Blend stock, sugar, second measure of cornflour and sherry

Add to pan

Cook, stirring until mixture boils and thickens slightly

Add chicken and cashews

Stir to heat through

Serves 4