Ingredients

· 2 tablespoons peanut oil

· 500 g chicken thigh, thinly sliced

· 250 g broccoli, cut into florets

· 4 garlic cloves, thinly sliced

· 2-3 long red chillies, finely chopped

· ¼ red cabbage, sliced

· 250 g zucchini noodles

· 110 g trimmed bean sprouts

· 75 g roasted unsalted cashew nuts

· 2 tablespoons soy sauce

· 2 teaspoons sesame oil

· Fresh coriander sprigs, to serve

Method

Heat one tablespoon peanut oil in a large wok over high heat. Stir-fry half the chicken for two minutes or until golden. Transfer to a plate. Repeat with remaining chicken. Heat the remaining tablespoon peanut oil in the wok. Stir-fry the broccoli, garlic and chillies for two minutes or until tender crisp. Add the cabbage and zucchini noodles. Stir-fry for a minute or until just tender. Return the chicken to the wok along with the bean sprouts, cashews, soy sauce and sesame oil. Stir-fry for a minute or until combined. Serve sprinkled with coriander and extra chillies.