Serves 2



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!



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