Lemon cashew chicken

Lemon cashew chicken

Prep: 20 minutes (not including coking time for chicken)

Cook: 10 minutes

Makes 4 main-dish servings

1tbsp cornflour; 1cup chicken stock (or 1 cup warm water in which a chicken stock cube is dissolved);

1 ½ tbsp soya sauce; 1 tsp lemon zest; 3 tbsp lemon juice; 2 tsp sugar;

¼ tsp chili flakes; ¼ tsp each minaced garlic and peeled fresh ginger; 1 large orange, yellow or red capsicum, cut into ½ inch-wide strips;

4 thin springs onions, cut into 1 ½ -inch pieces; 225g baby bok choy, quarted lengthwise (or small Chinese or white cabbage, torn into large roasted (or tandoori) chicken without skin and bones, unsalted roasted cashews; 3 cups cooked rice

1. Mix cornflour, stock, soya, sauce, lemon zest and juice, sugar, chili flakes and salt till cornflour dissolves.
2. Heat a work or deep frying pan over high heat. Add oil; swirl. Add garlic and ginger; stir-fry with two wooden spoons until fragrant, about 30 seconds. Add capsicum, Spring onions; stir-fry 1 ½ minutes. Add greens; stir-fry till wilted, about 4 minutes. Add chicken and stir fry to incorporate.
3. Pour in cornflour mixture; bring to a simmer. Continue to stir-fry until sauce thickens, about 1 minute.
4. Stir in cashews. Serve with rice.