Recipes

• 3 tbsp extra virgin olive oil
• 1 cup raw cashews, unsalted
• 2 garlic clove, finely minced
• 1 red onion, chopped
• 400g chicken breast, sliced
• 4 spring onion stems, sliced (split in to green/white parts)
• ½ red capsicum, chopped
• ¼ white cabbage, chopped
• Rice, for serving (ideally medley)

Sauce: 

• 2 tbsp oyster sauce
• 2 tsp soy sauce
• 2 tsp fish sauce
• 2 tsp white sugar
• 6 tbsp water

1. Mix all the sauce ingredients in a small bowl.
2. Heat oil over medium heat in a wok or large pan. Add cashews and cook for 5 minutes until they become a dark golden colour and crunchy. Remove from pan.
3. Turn heat up to high. Add garlic and white parts of the spring onion. Cook for 30 seconds.
4. Add chicken. Cook for 1 minute until almost cooked through. Remove from pan.
5. Add red onion, cabbage and capsicum. Cook for 2 minutes or until softened.
6. Add sauce and chicken back to the pan, cook for 1 minute until the sauce reduces down to a syrup, coating the chicken nicely.
7. Add green part of spring onion and cashews. Toss for 30 seconds.
8. Transfer to serving dish. Serve with rice.