Ingredients
- 1 tbsp cornflour
- 1 cup chicken stock
- 1 1/2 tbsp soya sauce
- 1 tsp lemon zest
- 3 tbsp lemon juice
- 2 tsp sugar
- 1/4 tsp chilli flakes
- 1/4 tsp salt
- 2 tbsp groundnuts or canoa oil
- 1 tsp each minced garlic and peeld fresh ginger
- 1 large orange,yellow or red capsicum, cut into 1/2 inch wide strips
- 4 thin spring onions, cut into 1 1/2 inch pieces
- 225g baby bok choy, quaretered lenthwise
- 1 large roasted chicken without skin and bones, torn into large pieces
- 1/2 cup unsalted roasted cashew
- 3 cups cooked rice
Method
Mix cornlour, stock , soya sauce, lemon zest and juive, sugar and chilli flakes and salt till cornflour dissolves. Heat a work or deep frying pan over high heat. Add oul swirt. Add garlic and ginger, stirfry with two wooden spoons until fragrant, about 30- seconds. Add capsicum and spring onions stri fry 1 1/2 minuts. Add greens;stirfry till wilted, about 4 minutes. Add chicke and stir fry to incoporate. Pour in cornflour mixture, bring to simmer. Continue to stir fry until sauce thickens, about 1 minuts. Stir in cashews. Serve with rice.