Makes 1 serving
FOR THE MARINADE
1 clove garlic, peeled
½ tsp light soy sauce
2 pinches ground white pepper
1½ tbsp cashew nuts
150g / 5oz chicken breast, skinned and cut into 1cm / ½ in thick slices
2 tbsp chicken stock
20g / ¾ oz Spanish onion, sliced
60g / 2oz mixed red, green and yellow bell peppers, sliced
1 piece of a medium-sized carrot, about 3cm / 1¼in long, cut into julienne strips (matchsticks)
2 pieces baby corn, quartered
4 button mushrooms, quartered
1 spring onion (scallion), cut into 2cm / ¾ in pieces
30g / 1oz pineapple, cut into small pieces
½ tbsp oyster sauce
½ tsp Blue Elephant Special Sauce
FOR THE GARNISH
coriander leaves for sprinkling
carved red radish flower (optional)
To make the marinade, crush the garlic and mix it with the soy sauce and pepper. Coat the chicken with the marinade and set aside for 15 minutes.
Fry the cashew nuts briefly in a small amount of oil until slightly browned. Heat 3tbsp oil in a wok until very hot. Add the chicken and stir-fry for 1 minute until the chicken is half cooked.
Add all the vegetables and the stock and the pineapple and stir-fry for 30 seconds. Add the sauces and cook for a further 1 minute, until the chicken is cooked through.
Mix in the cashew nuts. Transfer to a serving dish. Sprinkle over the coriander leaves and decorate with the radish flower. Serve hot.
To make a vegetarian version of this recipe, replace the chicken breast with 80g/3oz ready deep-fried tofu cubes. Reduce the amount of vegetable oil to 2tbsp, omit the oyster sauce and add 1tsp light soya sauce.