500g (1lb 2oz) fresh or frozen stir-fry vegetables
Salt and freshly ground black pepper
Chopped fresh coriander, to garnish
Mix together the honey, orange zest, orange juice, chilli sauce, soy sauce and cornflour, blending until smooth. Set aside.
Heat 1 tbsp oil in a wok or large frying pan and add the cashew nuts, stir-frying them for 1-2 minutes until golden.
Remove with a slotted spoon and set to one side. Wipe out the wok or pan with kitchen paper.
Heat the remaining oil in the wok or frying pan and add the chicken, stir-frying it for 4-5 minutes. Add the vegetables and stir-fry for another 3-4 minutes, until they are cooked, yet still crunchy. Season with salt and pepper.
Stir the honey mixture, then add it to the wok, cooking it for a minute or so until thickened. Serve the stir-fry in warmed bowls, sprinkled with the cashew nuts and chopped fresh coriander.
Tips: Another time, use turkey stir-fry strips instead of chicken. If you like almonds, use them instead of cashew nuts for a change.