Chinese Chicken with Cashew Nuts

Combine the ingredients of the sauce together in a bowl and mix well until corn flour is dissolved.

In a non-stick pan, heat the vegetable oil and saut the cashews in it until light brown. Remove and set aside in a bowl.

In the same pan, stir-fry the onions over a high flame until tender and golden. Remove with a slotted spoon and place in the bowl containing cashews.

Stir fry the chicken breasts in the same pan for a few minutes until they change color, then add the broccoli, pea pods, and red pepper. Cook until vegetables are soft but still crisp.

Pour the sauce over the chicken and vegetables and stir for a few minutes until it thickens. Then add in the onions and cashews and stir for a minute before turning off the heat.

Serve warm with white rice.