Step 1

Heat half the oil in a wok or large frypan over high heat. Stir-fry the chicken, in batches, for 1-2 minutes, until golden.

Step 2

Stir vinegar, tamari, sambal and sugar in a small bowl until sugar dissolves, then set aside. Return the wok to high heat and heat remaining oil. Add onion and stir-fry for 1 minute. Add celery and beans, and stir-fry for 1-2 minutes, until just tender.

Step 3

Return chicken to wok with vinegar mixture and nuts. Stir-fry for 2-3 minutes, until the chicken is cooked through and coated in the sauce. Serve with rice.