Chicken with cashews

4 chicken breast, 4 sticks celery,
1 teaspoon salt ,1 red pepper,
1 tablespoon cornflour, 125 g mushrooms,
1 egg-white, 375 g water chestnuts (tin),
1½ tablespoons dry sherry, 60 g cashews,
1 medium onion, 2 tablespoons oil, extra


Cut chicken breast in to 2.5 cm cubed pieces or strips, combine with salt, cornflour, lightly-beaten egg-white and sherry in bowl, mix well. Deep-fry chicken pieces in hot oil until just changing colour, drain.

Dice onion, cut celery and pepper into strips, slice mushrooms. Drain water chestnuts and cut in half. Heat extra oil in large, heavy-based frying pan, add vegetables, saute until tender but still crisp, add chicken heat thoroughly.

To serve, top with sauce and cashews.

Sauce

1 tablespoon cornflour, 1 tablespoon oyster sauce
1 cup water, 1 tablespoon sherry
1 tablespoon soy sauce, 1 tablespoon tomato sauce
1 chicken stock cube


Blend cornflour with water and soy sauce, add crumbled stock cube, oyster sauce, sherry and tomato sauce. Stir over heat until sauce boils and thickens.

My hubby gave me 8/10 for this recipe!

Nutritional Facts
Based on 90 g
Cals	Fat	Carbs	Protein	Fibre
195	6.9	2.8	27.6	0.7