Ingredients:

• 1 tbsp soy sauce
• 2 tsp rice vinegar or white wine vinegar
• Juice of 1 small orange (or freshly pressed orange juice)
• 1 tsp brown sugar
• 2 tsp cornflour
• 2 tbsp vegetable oil
• 3oz unsalted cashew nuts
• 1 medium onion, thinly sliced
• 1 large skinless, boneless chicken breast, cut into bite-size pieces
• 9 oz small broccoli florets
• 1 red bell pepper, cored and thinly sliced
• 5 oz sugar peas

In a wok heat the oil and add the cashews, stir for 1 minute. When the nuts are golden brown, remove from the wok and place on a plate topped with a few paper towels to drain. Add the onion slices to the wok and saut? for about 3 to 5 minutes until soft and slightly browned. Remove and add to the cashews.

Next, put the chicken pieces into the wok and fry on high heat for about 3 to 4 minutes, then add all the vegetables and continue stir frying for another 4 to 5 minutes. Don’t overcook the vegetables – make sure they are still crunchy.

In a small bowl, combine the soy sauce, vinegar, orange juice, sugar and cornflour. Pour into wok and stir fry for a few minutes. The sauce should thicken slightly. Add the cooked onions and cashews and serve immediately. Enjoy!