Cashew chicken and lotus root stir-fry

By: Kristy Wright

Tempura battered chicken and lotus-root ingredients: * 125g Obento tempura batter mix * 180ml chilled water * 200g Chicken thigh * 1 tbsp Soy sauce * 150g frozen lotus root slices, defrosted * Oil for deep frying
Sauce ingredients: * 2 tbsp cornstarch * 4 tbsp * 2 tbsp sugar * 2 tbsp soy sauce * 2 tbsp white vinegar * 2 tsp sesame oil * 1/2 tsp salt * 1/2 tsp white pepper * 1 tsp oyster sauce * 1 tbsp sriracha
Stir fry vegetable ingredients: * 2 tbsp oil * 1 small Red capsicum cut to bite sized pieces * 1/2 Red onion * 1/2 head broccoli bite sized florets * 1 carrot sliced * Handful of green beans * 4 stalks Spring onion * 3 Birds Eye Chilli * Half cup cashew nuts

To make the tempura battered chicken and lotus-root:Mix dry batter mix with chilled water. Pat dry the lotus root. Cut chicken thigh to bite sized pieces and mix with soy sauce. Heat saucepan with oil (about 1 inch high) on medium heat until approx 175C. Dip lotus root slices in the batter and drain enough that the holes aren’t filled with batter. Drop in oil and cook in batches until golden. Remove from oil and drain excess oil. Batter the chicken and drop in the oil to cook in batches until golden and chicken cooked through (approx 3-5 min). Remove from oil and drain excess oil.
To make the sauce: Mix all the sauce ingredients together in a cup. Set aside
To make the stir fry:Heat 2 tbsp oil in a wok on high heat. Stir fry the broccoli, chilli and carrot for a minute then add the beans, capsicum and red onion and stir fry briefly in the wok. Move veggies to the side and add the sauce mixture cooking and stirring until sauce darkens and becomes thicker. Quickly add the chicken, lotus roots, spring onion and cashew. Mix everything together to coat all ingredients with the sauce. Serve with cooked white rice.