Chicken, Cashew and Red Capsicum Stir Fry

Serves 4

Ingredients:

• 3 3/4 teaspoons corn starch, divided
• 2 tablespoons low-sodium soy sauce, divided
• 2 teaspoons dry sherry
• 1 teaspoon rice wine vinegar
• 3/4 teaspoon sugar
• 1/2 teaspoon tabasco sauce
• 450g chicken breast tenders, cut lengthwise into thin strips
• 125ml coarsely chopped unsalted cashews
• 2 tablespoons  canola oil
• 500ml julienne cut large red capsicum
• 1 teaspoon minced garlic
• 1/2 teaspoon minced peeled fresh ginger
• 3 tablespoons thinly sliced green onions

Directions:

1. Combine 1 teaspoon corn starch, 1 tablespoon soy sauce, and next 4 ingredients (through tabasco sauce) in a small bowl. Stir with a whisk.
2. Combine remaining 2 3/4 teaspoons corn starch, remaining 1 tablespoon soy sauce, and chicken in a medium bowl. Toss well to coat.
3. Heat a large non-stick pan over medium-high heat.
4. Add cashews to pan. Cook for 3 minutes or until lightly toasted, stirring frequently.
5. Remove from pan.
6. Add oil to pan, swirling to coat.
7. Add chicken mixture to pan. Sauté for 2 minutes or until lightly browned.
8. Remove chicken from pan. Place in a bowl.
9. Add capsicum to pan. Sauté for 2 minutes, stirring occasionally.
10. Add garlic and ginger. Cook 30 seconds.
11. Add chicken and corn starch mixture to pan. Cook 1 minute or until sauce is slightly thick.
12. Sprinkle with cashews and green onions.