Chicken and cashew stir fry 🥄

Chicken & Cashew:

Serves: 4
Prep time: 8 mins
Cook time: 12 mins


Ingredients
2 tbsp neutral oil (vegetable, canola, peanut)
½ cup cashews
5 whole dried birdseye chillies (optional)1 brown onion, sliced
1 green capsicum (bell pepper), chopped
2 spring onions, chopped
Thumb-sized piece fresh ginger, finely sliced julienne
4 cloves garlic, chopped
4 chicken thigh fillets, sliced 1cm thick
2 tbsp oyster sauce
1½ tbsp light soy sauce
1 tbsp cornflour
Steamed rice, to serve

Method
Heat oil in a wok over high heat.
Add cashews and cook for 2 minutes, tossing, until golden brown.
Add chillies and cook a further 1 minute, then remove with a slotted spoon and set aside.
Add onions and capsicum, cook for 2 minutes, until softened, tossing.
Add chicken and cook for 3-4 minutes, until browned.
Add the ginger, garlic and spring onions, tossing to combine, then return cashews and chillies to wok.
Stir in oyster sauce and soy sauce, bring to a boil.
Mix cornflour with 1½ tbsp water to make a slurry, mix into stir fry.
Cook for 2 minutes, until the sauce thickens slightly.
Serve stirfry immediately over some steamed rice
#recipe