Bang bang chicken




  1. Mix the shallots, coriander and chicken breast in a bowl.

  2. In a mini blender, blend the lime juice, garlic, sesame oil, soy sauce and toasted cashews.

  3. Place into a frying pan and cook gently until golden. Toss the sauce with the chicken salad.

  4. Heat the vegetable oil in a wok and stir fry the pak choi for one minute.

  5. To serve, pour the warm salad onto the pak choi leaves on a large plate and garnish with lime halves.