Ingredients

• 1 tbsp olive oil
• 1 large chicken breast
• boneless and skinless
• cut into pencil thin strips and seasoned
• 2 tsp clear honey
• 4 spring onions
• finely sliced
• 1 red pepper
• finely sliced
• 100g/4oz mangetout
• trimmed and sliced diagonally
• 110g/4oz button chestnut mushrooms
• left whole
• 100g/4oz pak choi
• thickly sliced keeping the white and green parts separate
• salt and freshly ground black pepper
• 1 tbsp soy sauce
• ½tsp cornflour
• 1 tbsp hoi sin sauce
• 25g/1oz salted cashew nuts

Directions

• Heat the oil in a wok or deep frying pan over a high heat and add the chicken. Pour over 1 tsp of the honey and brown the chicken quickly. Remove from the pan with a slotted spoon
• and set aside.
• Add the spring onion to the frying pan and add a little more oil if needed. Pour over the remaining teaspoon of honey and allow to cook for couple of minutes. Add red peppers
• mangetout
• mushrooms and the white parts of pak choi and toss over high heat.
• Slate together the cornflour
• soy sauce
• and hoi sin sauce in and mix well. Return the chicken to the pan
• add the green parts of pak choi
• soy mixture and cashew nuts and cook until sauce is bubbling and thick. Serve immediately.