Ingredients
| 500 g | Chicken, diced (Main) |
| 2 Tbsp | Canola oil |
| 3 cm | Fresh ginger, peeled and grated |
| 1 Tbsp | Cornflour |
| 1 Tbsp | Sugar |
| 1 Tbsp | Tomato sauce |
| 1 Tbsp | Sweet chilli sauce |
| 1 Tbsp | Soy sauce |
| ¼ cup | Water |
| ¼ cup | Lemon juice |
| ¼ cup | Toasted cashew nuts |
| 4 | Spring onions, sliced |
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Directions
- Heat half the oil in a non-stick frying pan or wok.
- Stirfry the chicken for 3-5 minutes, until cooked.
- Drain on a paper towel. Wipe the pan.
- Add the remaining oil. Stir-fry the ginger for 30 seconds.
- Combine cornflour, sugar, tomato sauce, chilli sauce, soy sauce, lemon juice and water.
- Stir into the pan, cooking until thickened. Add chicken, cashews and spring onions, and heat through. Serve with rice.
