Chinese Chicken Stirfry
- 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.