About this recipe:Chicken, nuts and apricots flavoured with tangy fresh basil make a refreshing summer-style stir-fry. Serve with rice noodles or fluffy white rice for a healthy meal in moments. Delicious!
2 tbsp olive oil
500g skinless chicken breast fillets, cut into strips
Stir-fry the chicken and nuts: Heat a large frying pan, skillet or wok with the olive oil. Add the chicken and cashew nuts, and stir-fry for 2-3 minutes or until the chicken strips are cooked and the nuts are lightly browned.
Stir-fry the vegetables: Add the pepper, celery and spring onions, and stir-fry for 1-2 minutes to soften the vegetables slightly. Stir in the sliced courgettes and apricots, and stir-fry for 1-2 minutes. The vegetables should be lightly cooked but still crisp.
Add the flavourings: Add the sherry, lime zest and juice to the vegetables, then the sesame oil. Season and boil, stirring, for 30-60 seconds to cook off the alcohol and coat all the ingredients. Finally, add the Chinese cabbage and basil, and mix briskly. Remove from the heat and serve immediately.
…speed it up
*Buy ingredients such as chicken and dried apricots ready chopped, to save cutting them up (and reduce the washing-up).