Chicken and cashew stir fry 🥄

Chicken & Cashew: Serves: 4 Prep time: 8 mins Cook time: 12 mins Ingredients 2 tbsp neutral oil (vegetable, canola, peanut) ½ cup cashews 5 whole dried birdseye chillies (optional)1 brown onion, sliced 1 green capsicum (bell pepper), chopped 2 spring onions, chopped Thumb-sized piece fresh ginger, finely sliced julienne 4 cloves garlic, chopped 4 chicken thigh fillets, sliced 1cm thick 2 tbsp oyster sauce 1½ tbsp light soy sauce 1 tbsp cornflour Steamed rice, to serve Method Heat oil in a wok over high heat. Add cashews and cook for 2 minutes, tossing, until golden brown. Add chillies and cook a further 1 minute, then remove with a slotted spoon and set aside. Add onions and capsicum, cook for 2 minutes, until softened, tossing. Add chicken and cook for 3-4 minutes, until browned. Add the ginger, garlic and spring onions, tossing to combine, then return cashews and chillies to wok. Stir in oyster sauce and soy sauce, bring to a boil. Mix cornflour with 1½ tbsp water to make a slurry, mix into stir fry. Cook for 2 minutes, until the sauce thickens slightly. Serve stirfry immediately over some steamed rice #recipe