Chicken Stir Fry with Apricot and Cashew Nuts




800 g chicken breasts

Salt and pepper

60 ml corn flour

10 ml oil

15 ml sesame oil

1 onion, thinly sliced

1 garlic clove, chopped

20 ml grated ginger

2 carrots, thinly sliced

100 g young green beans

10 ml soya sauce

50 g cashew nuts, chopped

1 x 410 g apricots, drained

30 ml chopped coriander


Cut the chicken into small pieces and season with salt and pepper. Dust the chicken with corn flour and heat some of the oil in ‘n large pan. Fry the chicken in small batches at a time until crisp and golden brown. Remove from the pan and heat the rest of the oil in the same pan. Fry the onion, garlic, ginger, carrots and young beans over high heat. Add the soya sauce, nuts and apricots and fry for about 1 minute. Add the chicken and coriander and serve with noodles.