15 Minute Meals: Chinese Chicken Stirfry

2 tbsp canola oil

500g diced chicken

3cm piece root ginger, peeled and grated

1 tbsp each: cornflour, sugar, tomato sauce, sweet chilli sauce, soy sauce

1/4 cup each: lemon juice, water, toasted cashew nuts

4 spring onions, sliced

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. -Serves 4