Lorraine Pascale Chicken, cashew nut and basil stir fry recipe on How To Be A Better Cook

Lorraine Pascale cooks chicken, cashew nut and basil stir fry with Sally Mack on How To Be A Better Cook.

Lorraine says: “Learning how to cook does not always have to be about fancy stuff. The good old stir fry was one of the first things I learnt to cook and has served me in good stead. The trick is in the flavour and a nice hot pan, plus the addition of five spice to the rice gives a nice twist to a plain staple! I have recently developed an addiction to quinoa, which some would argue is better for you than rice due to its higher protein content. Give it a whirl!”

The Ingredients are: 2 tsp five-spice powder, 250g brown or white long grain or basmati rice or quinoa, 125g fairtrade cashew nuts, 1 tbsp sunflower oil, 2 large boneless, skinless chicken breasts (about 225g each), cut into bite-sized chunks, flaked sea salt and freshly ground black pepper, 1 red pepper, cut into strips, 1 yellow pepper, cut into strips, 1 orange pepper, cut into strips, 1 bunch spring onions, trimmed and cut into 3cm/1¼in pieces, 2-3 red chillies, deseeded (if preferred for less heat) and cut into long strips, 3cm piece fresh root ginger, peeled and cut into thin matchsticks, 2 garlic cloves, finely chopped, 1 tsp cornflour, 100ml chicken stock, 3 tbsp hoisin sauce (alternatively use soy sauce), large handful basil leaves.