HONEY CASHEW CHICKEN & RICE

Ready in 25 minutes
Serves 4

Ingredients:

• 1 tablespoon oil (eg. Olive, peanut or vegetable)

• 500g chicken thighs, sliced

• 1 tablespoon cornflour

• 1 large brown onion, cut into thick slices

• 3 bunches bok choy, roughly chopped

• 1 bunch broccolini, roughly chopped

• 2 cloves garlic, finely chopped

• 3cm piece ginger, finely chopped

• 3/4 cup roasted salted cashews

Sauce:

• 3 tablespoons oyster sauce

• 3 tablespoons soy sauce

• 1 teaspoon honey

• 1 teaspoon sesame oil

• White or brown rice to serve.

Method:

1. In a small bowl, mix together the oyster sauce, soy sauce, honey, and sesame oil. Set aside.

2. In a bowl, toss the sliced chicken thighs with cornflour until evenly coated.

3. Heat oil in a large fry pan or wok over medium-high heat. Add the coated chicken and stir-fry until cooked through and golden brown, about 5-7 minutes. Add a little of the sauce in the last minute and stir through.  Remove the chicken from the skillet and set aside.

4. In the same pan, add a bit more oil if needed. Sauté the sliced onion for about 2-3 minutes. Add the chopped bok choy and broccolini to the pan. Stir-fry until the vegetables are tender-crisp, 2 minutes. Then add the garlic and ginger and toss through. Pour the remaining sauce over the vegetables. Toss everything quickly.

5. Add the chicken back to the pan, along with the cashews and stir-fry for another minute to heat through.

6. Serve on white or brown rice.