1 small fresh red chilli, deseeded and finely chopped

250g egg or rice noodles

1–1.5cm (½–⅝ in) piece fresh root ginger, peeled and finely chopped

Finely grated zest of ½ lime

Juice of 1 lime

Freshly ground black pepper, to taste

225g (8oz) skinless boneless chicken breast, cut into strips

2 tsp rapeseed or sunflower oil

1 red or yellow pepper, deseeded and sliced

4 spring onions, chopped

100g (3½oz) mangetout

85g (3oz) beansprouts

2 tbsp water

1 tbsp unsweetened apple juice or dry sherry

2 tsp reduced-salt soy sauce (use a reduced-salt gluten-free version if following a gluten-free diet)

25g (1oz) roasted/toasted cashew nuts


  1. Combine red chilli, ginger, lime zest, lime juice and black pepper in a non-metallic dish. Add chicken strips; turn well to coat all over. Cover; leave to marinate in fridge for 1 hour.
  2. Heat Borderfields rapeseed oil in a non-stick wok. Add chicken and marinade to wok; stir-fry over a medium-high heat for 3–4 minutes or until chicken has coloured. Add red pepper and spring onions; stir-fry for 2–3 minutes. Add mangetout and beansprouts; stir-fry for 2–3 minutes or until chicken is cooked.
  3. Add water, apple juice, soy sauce and cashew nuts; stir-fry for 1 minute or until hot. Serve immediately with cooked egg or rice noodles, or with egg-fried rice.