Cashew Chicken

• 200g chicken thighs, deboned, skinned and cut into strips
• ½ onion, large dice
• ½ pepper, de-seeded, large dice
• ½ carrot, peeled, 1cm sliced at an angle
• 1 stalk celery, 1 cm sliced, at an angle
• 2 cloves garlic, finely chopped
• 4 tbsp of cashew nuts
• Vegetable oil for cooking

The Marinade

• Sesame oil
• 1 teaspoon sugar
• 1 teaspoon rice wine
• 2 tablespoons light soy sauce
• 1 tablespoon corn flour
• 2 cloves garlic, finely chopped

The Sauce

• 1 tablespoon oyster sauce
• 1 teaspoon dark soy sauce
• ½ teaspoon light soy sauce
• 3-4 tablespoons chicken stock

Mix together your marinade in one small prep dish and pour over the chicken, mixing through a few times with your hands to help the flavours absorb into the meat. 

Mix your sauce ingredients together in another small prep dish. 

In a wok over a high heat add 1 teaspoon of vegetable oil. Once smoking hot, add the onions and peppers and stir-fry for 1-2 minutes until softened and slightly charred. Then immediately follow with the carrots and celery and stir-fry for a further 1-2 minutes until softened slightly. Follow with your peppers and onions, continuing to stir-fry for a further 1-2 minutes until softened, add the cashew nuts.

Next add the marinated chicken pieces, and stir-fry for a further 2 minutes or so, until the chicken is cooked through completely and has browned on all sides.  

Pour in the sauce and bring to a vigorous boil, reducing for 30 seconds or so until thickened before adding in the cashews, drizzle with sesame oil, and tipping into a large bowl to serve.