Chicken, red cabbage and cashew nut stir-fry
Vegetable oil for stir-frying 400g skinless chicken breast meat, cut in 2cm cubes 3 cloves garlic, chopped 1/2 red cabbage, shredded 4 spring onions, sliced 2 stalks celery, sliced on an angle 1/3 cup
- Heat a wok or large frying pan, add a little vegetable oil and stir-fry chicken meat in two batches, tossing regularly over a high heat for about 3 to 5 minutes until browned all over. Remove to one side.
- Add vegetables to the pan, in two batches if necessary, and stir-fry with a little oil over a high heat for 3 to 4 minutes, tossing regularly.
- Return all ingredients to the wok along with soy sauce and toss well to combine. Scatter with the cashew nuts and fresh coriander leaves and serve immediately.