Chicken, red cabbage and cashew nut stir-fry

NZ Woman's Weekly 11/11/2007

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Vegetable oil for stir-frying 400g skinless chicken breast meat, cut in 2cm cubes 3 cloves garlic, chopped 1/2 red cabbage, shredded 4 spring onions, sliced 2 stalks celery, sliced on an angle 1/3 cup

Ingredients

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1 to fry	Vegetable oil
400 g	Chicken breasts, skinless cut in 2cm cubes
3	Garlic cloves, chopped
½	Red cabbage, shredded
4	Spring onions, sliced
2 stalks	Celery, sliced on an angle
⅓ cup	Light soy sauce
⅓ cup	Toasted cashew nuts
3 tbsp	Fresh coriander

Directions

Heat a wok or large frying pan, add a little vegetable oil and stir-fry chicken meat in two batches, tossing regularly over a high heat for about 3 to 5 minutes until browned all over. Remove to one side.
Add vegetables to the pan, in two batches if necessary, and stir-fry with a little oil over a high heat for 3 to 4 minutes, tossing regularly.
Return all ingredients to the wok along with soy sauce and toss well to combine. Scatter with the cashew nuts and fresh coriander leaves and serve immediately.