Stir-Fry Chicken with Cashews

INGREDIENTS

• 500g chicken breast, finely sliced
• 3 tsp cornflour
• 1 tbsp vegetable oil
• ½ cup raw cashews
• 1 large onion, sliced
• 150g snow peas, trimmed
• 1 red capsicum, thinly sliced
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 2 tsp sugar

 

DIRECTIONS

1. Combine chicken and cornflour together in a bowl and mix well to coat evenly; set aside.
2. Heat WOK on setting xx for 3 minutes and add 1 tablespoon of oil and add cashews and stirfry for 1 minute or until golden. Remove and drain on absorbent paper.
3. Add sliced onion and cook for 2 minutes. Add chicken and continue cooking for a further 2 minutes or until chicken has is just cooked through.
4. Add snowpeas and capsicum and cook for 2 minutes; stir in soy sauce, oyster sauce, sugar and cashews and toss gently until chicken and vegetables are cooked through.
5. Serve immediately with steamed jasmine rice

 

TIP: to spice it up, add 1 finely chopped small red chilli to the wok with the onion.

Substitute vegetables with broccoli and carrot.