CHICKEN AND CASHEW STIR-FRY
300g chicken breast, thinly sliced
Salt and pepper
2 tablespoons extra-virgin olive oil
1 shallot, finely sliced
2 garlic cloves, finely chopped
2cm knob ginger, peeled and finely sliced
1 red capsicum, halved, deseeded and sliced
1 yellow capsicum, halved, deseeded and sliced
1 celery stick, thinly sliced
1 carrot, peeled, halved and sliced on the angle
10 snow peas, sliced into thirds
2 tablespoons soy sauce or Tamari
2 tablespoons fresh lemon juice
2 tablespoons oyster sauce
¼ teaspoon sesame oil
1 teaspoon chilli flakes (optional)
1 cup cashews, toasted
Slice up the chicken breast and season with a bit of salt and pepper and set aside. Heat some olive oil in a wok or large frying pan over high heat.
Flash fry the chicken breast for 1-2 minutes, or until it’s changed in colour. Remove it from the pan and set it aside. Heat a splash of oil in the same pan and throw in the shallots, garlic and ginger and cook for a minute. Add the vegetable and sauté for 3-4 minutes.
Throw in the chicken breast, soy sauce, oyster sauce, lemon juice, sesame oil, chilli flakes (if using), and toasted cashews, and give it all a good mix. Cook for a further 2 minutes or until the chicken is cooked through. Serve, topped with some extra toasted cashews. Enjoy!