Chinese · 35 min · serves 4

Chicken and Cashew Stir Fry

Kept by The Bhook kitchen

Ingredients

• 400 g chicken breast
• 80 g raw cashews
• 1 red bell pepper
• 1 green bell pepper
• 2 spring onions
• 3 tbsp soy sauce
• 1 tbsp oyster sauce
• 2 tsp cornflour
• 2 tbsp oil
• 2 cloves garlic
• 1 tsp sugar

Method

1. Slice the chicken breast into bite-size pieces and mix with 1 tbsp soy sauce and the cornflour. Set aside; it should look a little sticky.
2. Roughly chop the bell peppers and cut the spring onions into 3 cm pieces. Mince the garlic.
3. Heat 1 tbsp oil in a frying pan or wok over medium heat. Add cashews and toast, stirring, until golden. They’ll smell nutty. Remove and set aside.
4. Add another 1 tbsp oil to the same pan. When hot, add chicken. Stir for about 3 min, until white all over and starting to brown.
5. Add garlic, peppers, and half the spring onions. Stir fry for 2-3 min, just until peppers begin to soften.
6. Return cashews to the pan. Stir in remaining soy sauce, oyster sauce, sugar, and 2 tbsp water. Fry for another minute; the sauce should coat everything and look glossy.
7. Scatter over the rest of the spring onion and serve.

Don’t overcook the chicken at the start; get a little color, then finish cooking with the sauce so it stays tender.