Ingredients
3×125-150g/4½-5¼ oz chicken breast fillets, skinless
1 tbsp corn flour
¼ tsp Chinese five-spice powder
4 tbsp vegetable oil
125g (4½ oz) cashew nuts, un-roasted and unsalted
2 medium carrots, halved and cut into strips
4 spring onions, sliced diagonally
1 medium courgette, halved and cut into strips
125g (4½ oz) sugarsnap peas
1 ripe medium mango, stone removed, quartered, peeled and thinly sliced
1 tbsp dry sherry
2 tbsp dark soy sauce
whole meal rice or Chinese noodles, to serve

Method
1. Cut each chicken breast in half lengthways, slice thinly and place in a bowl. Mix together the corn flour and Chinese five-spice powder. Sprinkle over the chicken and toss well together.
2. Heat 2 tbsp of the vegetable oil in a wok and stir fry the chicken pieces for 3-5 minutes until cooked and lightly browned. Remove from the pan and keep warm.
3. Add the remaining oil to the pan and quickly stir fry the cashew nuts until lightly browned. Add the carrots, spring onions and courgette and cook, stirring, for 3-4 minutes. Stir in the sugar-snap peas and mango slices and cook for a further 1-2 minutes.
4. Return the chicken pieces to the pan and add the dry sherry and soy sauce. Stir fry for 3-4 minutes, then serve immediately with boiled rice or Chinese noodles.