FitFastCook

This is a very basic beef stew. It’s easy, delicious and inexpensive to make. While there are hundreds of variations of this traditional recipe, it’s hard to improve on this version’s savory and comforting goodness.

Dust your chicken strips with flour and set aside.

Heat a sauce pan, add the sugar and cornflour, then slowly add the stock, whisking as you go, then add the soy sauce, cider vinegar and sesame oil.

Bring to a boil until thick, set aside.

Put your rice on to cook according to the packet instructions.

In a wok add the mushrooms and carrot for a few minutes until coloured. Add the broccoli and pepper and Stir fry for a minute or 2, then add the garlic and chicken slices. Stir fry on high for around 7 minutes, stirring constantly, making sure nothing sticks to the bottom. Once the chicken is cooked through, pour over the thick sauce and coat all over sprinkle on the cashew nuts and serve with the rice.