INGREDIENTS:

600 g boneless chicken breasts
2 tbsp Cornflour
1 tsp Salt and pepper
2 tbsp of Light Soya Sauce
1 tsp Sesame Oil
3 tbsp Vegetable Oil
.
1 Cup Red bell pepper
1 Large white onions
1/2 Cup Celery
1 tbsp Chopped Garlic
4/5 Ginger Slices
3 tbsp vegetable oil

1/2 cup toasted cashews
2 tbsp Vegetable Oil

Stir fry sauce:
1/3 cup Chicken Stock
1 tbsp Dark soy sauce
2 tbsp oyster sauce
1 tbsp sesame oil
1 tbsp brown sugar
1 tbsp rice vinegar / Lemon Juice
1 tsp White pepper

1/2 cup Green onions optional



….

Cut the chicken breast into small cubes, add all ingredients, sesame oil, light soya sauce, salt and pepper and cornflour, mix to combine then leave the chicken to marinate for 30 minutes while you prep the other ingredients.
Make the stir fry sauce. Add all the ingredients in to a jug, mix to combine and set aside.
Heat up 2 tbsp of oil in a wok, add cashew ,and roast until slightly brown.
Heat up 3 tbsp of oil in a same wok over medium-high heat, add chicken pieces and cook until brown. You can work in batches if the chicken doesn’t fit in one go. Take out the browned chicken and set aside.
In the same wok, heat up a 3 tablespoon of vegetable oil, add chopped garlic and sliced ginger. Sauté until fragrant. Add chopped bell pepper, celery and sliced onions and stir fry for about 2 minutes.
Add chicken continue to stir fry for another minute or two.
Add the stir fry sauce and simmer for about another 2/3 minute or until the sauce thickens.
Add Roasted Cashews and mix.
Finish off with chopped green onions , give it a mix. Turn off the heat and serve immediately with rice. Enjoy!

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