A saucy chicken stir fry with cashews, this is a terrific combination of flavours. You’ll love how saucy this is, and how you can adapt this to your taste by using vegetables of choice.

Ingredients

SAUCE
▢1 tbsp cornstarch / cornflour
▢3 tbsp soy sauce , all purpose or light (Note 1)
▢1 1/2 tbsp Chinese cooking wine or Mirin (Note 2)
▢3 tbsp oyster sauce
▢2 tsp sesame oil
▢Dash of white pepper (sub black)

STIR FRY
▢500g / 1 lb chicken thigh , skinless boneless, cut into 2.5cm/1" pieces (Note 3)
▢2 tbsp peanut oil (or vegetable oil)
▢2 garlic cloves , minced
▢1/2 onion , chopped into 1.75 cm / 3/4" pieces(yellow, brown or white)
▢1 green capsicum / bell pepper , chopped into 2 cm / 0.8" pieces
▢6 tbsp water
▢3/4 cup roasted cashews , unsalted

Instructions

Sauce: Mix cornflour and soy sauce until there's no lumps. Then add remaining Sauce ingredients and mix.
Marinate: Transfer 2 tbsp Sauce to chicken, mix to coat. Set aside for 10 minutes+.
Cook: Heat oil over high heat in a wok or heavy based skillet. Add the garlic and onion, cook for 1 minute.
Add chicken and cook for 2 minutes. Add capsicum and cook for 1 minute.
Add Sauce and water. Bring to simmer and cook, stirring, for 1 minute or until Sauce thickens.
Stir through cashews, remove from stove. Serve immediately with rice - or for a low carb, low cal option, try Cauliflower Rice!

 Recipe Notes:
1. Soy Sauce - ordinary all purpose or light soy sauce. Do not use dark soy sauce - flavour is too strong and sauce will be very dark.
2. Chinese Cooking Wine (Shaoxing Wine) - sub with Mirin or dry sherry (near perfect subs). If you can't consume alcohol, use low sodium chicken broth in place of the cooking wine in the Sauce AND in place of the water.
3. Chicken - I prefer making this with thigh because it's juicier, but it can be made with breast or tenderloin. If using breast, option to tenderise using the Chinese method so it's super tender and juicy like you get at Chinese restaurants - see How to tenderise chicken the Chinese way (Velveting)