Hot Stuff Chicken

Prepare all ingredients before cooking. Great on noodles or rice.

Ingredients

2 Tbsp	Rice bran oil
½	Red capsicums, thinly sliced
2	Chicken breasts, skinned and boned, about 400g (Main)
1 tsp	Sugar
½	Yellow capsicums, thinly sliced
2	Chillies, seeded and sliced
1 cup	Frozen peas, slightly thawed
4	Spring onions, finely sliced
3 cups	Spinach, or Chinese cabbage, finely sliced

Sauce

2 tsp	Cornflour
2 Tbsp	Soy sauce
2 Tbsp	Water
2 Tbsp	Hoisin sauce
½ cup	Cashew nuts, toasted
1 tsp	Chilli paste

Directions

1. Cut the chicken into thin strips. Heat 1 tablespoon of the oil in a wok over a high heat and add the chicken and sugar. Stir-fry until lightly browned. Remove to one side.
2. Add a little more oil to the wok, if necessary. Add the peppers, chillies, spring onions and peas and stir-fry over high heat for 1 minute. Add the spinach or cabbage and continue stir-frying for another minute.
3. Whisk together the cornflour, chilli paste, water, soy sauce and hoisin sauce. Stir into the wok. Return the chicken to the pan with the cashew nuts and cook until the sauce is bubbling and thick. Serve immediately.