Chicken and Cashew Stir Fry

By: Susan Connel

650 grams chicken thighs cut into one inch chunks
4 cloves garlic crushed
1 small chilli finely chopped
2 shallots sliced
1 onion diced
6 tablespoons water
1 cup roasted cashews
1 Red capsicum
Small bunch of broccolini and choi sum (any asian greens for color)
2 tablespoons vegetable oil
FOR SAUCE - 3 Tablespoons LKK WeiJixia soy sauce3 Tablespoons Oyster sauce2 teaspoons castor sugar2 teaspoons fish sauce2 teaspoons sesame oil1 1/2 Tablespoons cornflour1/2 teaspoon white pepper1 1/2 tablespoons cooking wine/mirin or sweet sherry

Mix cornflour and soy until smooth and add remaining sauce ingredients. Place chicken in a dish and pour over 2 tablespoons of sauce and allow to marinate for 5 minutes.
Heat vegetable oil in hot wok and add onion and garlic. Add chicken and stir fry for 5 minutes, add capsicum and shallots, chili and asian greens last - cook for a further minute just to steam the greens. Serve with Jasmine Rice.
Add sauce and Water and bring to a simmer and cook stirring well until sauce thickens. Stir through the cashews and serve immediately with jasmine rice.