Chicken & Cashew nuts in Yellow Bean Sauce Serves 4

Ingredients 50g (2 oz) cashew nuts, unsalted 2½ml (½tsp) cornflour salt & white pepper to taste 1 small egg white 30ml (2 tbsp) light cooking oil 225g (8oz) boneless chicken breast, cubed 2 cloves garlic, peeled and very thinly sliced 12ml (¾ tbsp) yellow bean paste 2.5ml (½ tsp) sugar

Method Toast the cashew nuts in a heavy-based pan until golden brown and reserve. Combine the cornflour, salt and pepper and egg white in a bowl. Add the chicken cubes and stir well to coat. Heat a wok and add the cooking oil. Add the garlic and cook until golden. Add the chicken pieces and cook until white. Add the yellow bean paste and sugar, ensuring that the chicken is well covered and evenly coated. Stir fry for a further minute. Add the cashew nuts and cook further to warm through. Transfer to a serving dish, garnish and serve immediately.