• Heat a wok or large frying pan over medium-high and add the oil.
• Add the onion, bell peppers, carrots, and bamboo shoots.
• Stir-fry until the vegetables are softened, about 5 minutes.
• Add the chicken and stir-fry until it turns white, about 5 minutes.
• Mix the lime juice, cornstarch, soy sauce, and orange-flower water in a cup and pour it into the pan.
• Cook until the liquid has thickened.
• Garnish with the green coriander and cashew nuts. Serve hot with the rice.

• Taken from Just One Pot – By Hajra Makda, Carla Bardi & Ting Morris

 

Serves 4

3 tbsp vegetable oil
1 medium red onion, finely sliced
1 red bell pepper (capsicum), seeded and thinly sliced
1 green bell pepper (capsicum), seeded and thinly sliced
3 carrots, julienned
1 (4-ounce/90-g) can bamboo shoots, drained
1 pound (500 g) boneless, skinless chicken breasts, cut into small cubes
2 tbsp fresh lime juice
1 tbsp cornflour
1 tbsp dark soy sauce
1 tbsp orange-flower water
Handful of finely chopped fresh coriander
1 cup (100 g) roasted cashew nuts
Freshly cooked basmati rice, to serve