Cashew Chicken

Method

1. 1
   • cashews 120 g
   • soy sauce 4 tbsp
   • oyster sauce 2 tbsp
   • rice vinegar 1 tbsp
   • brown sugar 1 tbsp
   • cornstarch 1 tbsp

   Prepare cashews and sauce — Toast the cashews in a dry wok for 2 minutes until golden, then tip out and reserve. Whisk the soy sauce, oyster sauce, vinegar, sugar, cornstarch, and 100 ml water.

   ⏱2 min
2. 2
   • chicken breast 600 g
   • vegetable oil 3 tbsp
   • garlic 4
   • fresh ginger 15 g

   Stir-fry the chicken — Stir-fry the chicken in the oil over high heat for 6 minutes until golden, then add the garlic and ginger.

   ⏱6 min
3. 3
   • red bell pepper 1
   • onion 1

   Stir-fry the vegetables — Add the pepper and onion and stir-fry for 3 minutes until softened but still crisp.

   ⏱3 min
4. 4
   • cashews 120 g
   • spring onion 3

   Combine and simmer — Pour in the sauce and simmer for 2 minutes until glossy, then fold through the cashews and spring onions. Serve over rice.

   ⏱2 min