- One large chicken breast
- 3 teaspoons of chinese five spice powder (see Michael Mcintyre for important lessons here...)
- 1 large clove of garlic, thinly sliced
- 50g salted cashews
- Handful of green beans, remember to chop the ends off
- 100ml hot water
Cut the chicken into thick chunks. Pop the chicken in a bowl with the five-spice power and garlic. Put to one side. Now put 2.5 pudding spoons of oil (I used sunflower) in a wok and let it heat up nicely. Boil the kettle whilst you are waiting.
Chuck the chicken into the wok and let it fry until golden brown; if you cut it open the chicken should be white. Add in the cashews and the green beans and the hot water. Season with salt.
Pop a lid on the wok so that it kind of all steams together. Cook for 7-8 mins. This should ensure the green beans are tender. No one likes tough beans.
Now, drain the juices into the measuring jug you used for the hot water, holding back the chicken etc with a spoon (or other suitable utensil...). Now add the chicken and beans to a nice bowl and pour over most of the juices/"gravy".