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How to make Chicken, cashew nut and snow pea stir fry

Yield = 5
Prep time: 0:40
Cook time: 0:10
Total time: 0:50

Ingredients

  • 4 large Coles RSPCA Approved chicken thighs, diced
  • 1 tablespoon finely chopped garlic (about 2-3 cloves)
  • 1 teaspoon sugar
  • 1 teaspoon dark soy sauce
  • 1 tablespoon light soy sauce
  • 1 tablespoon Chinese rice wine or mirin
  • 1 tablespoon corn flour
  • 2 tablespoons vegetable oil
  • 300g snow peas, ends trimmed
  • 1 large zucchini, cut into 1cm slices then quartered
  • 2 tablespoons oyster sauce
  • 150g natural cashews
  • 1 teaspoon sesame oil
  • 2 tablespoons vegetable oil

Method

  • Step 1 Place chicken in a bowl, add garlic, sugar, dark and light soy sauce and rice wine and mix well. Allow to marinate for 30 minutes.
  • Step 2 Mix corn flour and 2 tablespoons of water in a small bowl.
  • Step 3 Add vegetable oil to wok, when smoking hot, add chicken, cook for about 7 minutes, remove and set aside in a bowl.
  • Step 4 Add snowpeas, zucchini and a tablespoon of water, stir fry for a few minutes until slightly softened and snow peas are a brilliant green. Add cashews, return chicken to the pan and add oyster sauce and sesame oil and 1/4 cup of water, toss to combine.
  • Step 5 Add corn flour slurry, toss till sauce has thickened and stir fry is glossy. Serve immediately with steamed rice or in a Chinese Potato Birds Nest Basket.