Try this Szechuan-inspired recipe from the South-Western part of China. It's quick, easy and delicious to make for a midweek or fakeaway meal. Best eaten with a bowl of white rice and stir-fried greens.
Heat the oil in the wok or deep-sided frying pan. Add the chicken and stir-fry for 5 minutes or until cooked through, with no pink showing. Pour over the sauce, heat through and serve. Garnish with cashew nuts and spring onion.
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