Thai Chicken with cashew nuts

Preparation

Soak the Chinese black mushrooms for 15 minutes in hot water. Drain the mushrooms in a sieve and rinse with hot water. Drain well and chop into strips.
Chop the pepper into small pieces. Peel and finely chop the root ginger. Chop the chicken breast into strips.
Heat the oil in a frying pan. Fry the chicken for 2 minutes until golden brown.
Add the pepper, ginger and Chinese black mushrooms and stir-fry for 2 minutes.
Mix the Thai Chicken Cashew spice paste with the chicken and continue to stir fry for one minute.
Add salt and pepper to taste. Stir in the coriander just before serving.
Garnish with cashew nuts. Delicious with MeiAsia Jasmine rice and green beans.

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