Preparation time
less than 30 mins
Cooking time
10 to 30 mins
Serves
Serves 2
Mary Berry recipes
From
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
For the sauce
- 1 tbsp
soy sauce - ½tsp
cornflour - 1 tbsp hoi sin sauce
- 25g/1oz salted
cashew nuts
Method
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.