Chicken and Cashew

4 shallots, 2cm diagonal
3 sticks celery, 2cm diagonal
1 C beans, 3cm diagonal
500g chicken, thin strips
2 T oil
1 C cashews
1 t grated ginger
2 t cornflour
½ C orange juice
1 T soy sauce
1 t grated orange rind
Sliced shallots to serve

Heat oil in wok, lightly brown cashews, tossing constantly. Add shallots, celery, beans, ginger 2 mins. Add chicken 2-3 mins until cooked. Mix cornflour with a little orange juice, then mix in remaining juice, then add to wok along with soy sauce and orange rind. Heat until thickens, then serve immediately, garnished with extra shallots.