Ginger Cashew Chicken

Serves: 1 x 3 blocks protein, 3 blocks carb, 6 blocks fat

Ingredients
3oz / 85g chicken breast, cut into strips (3 protein)
1 yellow pepper, sliced (1/2 carb)
1 red pepper, sliced (1/2 carb)
1 cup / 100g fine green beans (1 carb)
1/4 cup / 90g black beans (1 carb)
1 Tsp sesame oil (3 fat)
9 cashew nuts (3 fat)
1 garlic clove, chopped
1 Tsp ground ginger
1 Tsp ground cinnamon
1 Tsp dried chilli flakes
1 Tbsp light soy sauce
1/2 Tbsp oyster sauce

1) In a bowl mix the ginger, cinnamon, chilli flakes, sesame oil and chicken. Leave to marinate for about 15 mins if you can.
2) Meanwhile, I find it easier to partially cook the green beans before stir frying. So, in your wok put a bit of boiling water and steam / boil the beans for a couple of mins until just about done. Drain the beans, wipe dry the wok and you're ready to go.
3) Heat the wok (or frying pan) and when hot add the chicken. Cook for about 5 mins and then add garlic, veggies, black beans and nuts. Cook for a further 5 mins or so. You gotta keep everything moving. Chicken should be cooked through, and peppers should be soft and slightly charred.
4) Add soy sauce and oyster sauce and cook for a further min or two.