INGREDIENTS

1      Tablespoon of vegetable oil

4      Skinless chicken breasts, each cut into 3 long pieces

4      Ounces of baby corn on the cobs, halved lengthways

1      500 gram jar of sweet & sour sauce

2      Spring onions, trimmed and shredded

3      Ounces of unsalted cashew nuts

4      Portions of egg fried rice

METHOD

(1)     Heat the oil in a large frying pan or wok and stir-fry the cashew nuts for 1-2 minutes until golden and browned

(2)     Add the chicken pieces and baby corn to the pan and cook over a high heat for a further 3-4 minutes until browned

(3)     Pour over the sweet and sour sauce, bring to the boil and simmer for about 4 to 5 minutes

(4)     Serve over the egg fried rice, scattered with the cashew nuts and spring onions

Takes approximately 15 to 20 minutes to prepare and cook and the quantities above serve 4 people