Chicken Cashew Stir-fry

Cook Time 45 minutes

Serves 4

Ingredients

500g chicken breast, thinly sliced across the grain

½ tsp bicarbonate soda 

1 tsp light soy sauce

1 tbsp peanut oil

1 red or green capsicum, sliced

1 small onion, sliced

2 cloves garlic, chopped

1 x 2 cm knob of ginger, julienned 

¾ cup roasted cashews

1 tsp cornflour, mixed with 1 tbsp water

Sauce 

2 tbsp oyster sauce

1 tbsp light soy sauce 

1 tbsp Chinese cooking wine 

1 tsp sugar

½ tsp chicken stock powder 

1 tsp sesame oil

To Serve

Steam jasmine rice, to serve

Method

In a bowl, toss chicken, bicarb soda and a splash of soy sauce together. Marinate for exactly 10 minutes — do not exceed this time or the bicarb will give the chicken a soapy flavour.

For the sauce, stir the sauce ingredients together and set aside.

Heat oil in a wok over a high heat and stir-fry the chicken for 2–3 minutes until just cooked through, then remove. Now stir-fry onion, capsicum, garlic and ginger and fry for 1–2 minutes.

Return the chicken to the wok. Pour the sauce into the wok, followed by the cornflour mixture. Let it bubble and thicken before adding the cashews. Toss until glossy and coated. Serve with rice.