When the underside is a rich, golden brown, stir-fry by tossing it with a large metal spoon or wok spatula for a further 3 minutes until brown on all sides and cooked through (nick a couple of cubes with a knife to check).

Transfer to a dish with a slotted spoon, leaving behind as much oil as possible, then repeat with the next batch.

Peel and grate the ginger.

Cut the trimmed, seeded peppers, pak choi and spring onions into 2.5cm pieces, keeping the leafy green parts of pak choi and spring onions separate from the white firm parts.

Reheat the oil in the wok, scraping the bottom with a metal spoon or spatula to loosen tasty residue in the bottom.

When hot, add the ginger and white parts of the spring onion. Stir-fry over high heat for 10 seconds, then add the white parts of the pak choi and the red and yellow peppers and stir-fry for 30 seconds.

Reduce the heat and add the chillies, miso , broth or water, chicken with its juices, and the green parts of the pak choi and spring onions. Stir-fry for 30 seconds to wilt the greens, then add the nuts and turn off the heat. Check the seasoning, add soy or a pinch of salt if needed.

Serve with rice.

Adapted from To Life! Healthy Jewish Food by Judi Rose and Dr Jackie Rose