Cashew chicken stir-fry

Your ingredients

Get ready: Kitchen scales, chopping board, mixing bowls, measuring spoons and a suitable saucepan or frying pan.

• 🍗340 g boneless chicken thighs, cubed
• 🍗Chicken coating: 1 tsp cornflour, pinch white pepper, 2 tsp water and 1 tsp neutral oil
• 🥣Sauce: 1 tbsp oyster sauce
• 🥣Sauce: 1 tbsp light soy sauce and 1 tsp dark soy sauce
• 🍚Sauce: 2 tsp cornflour and 1 tsp sugar
• 🥜Sauce: 45 ml water and 1 tsp sesame oil
• 🥣2 tbsp neutral cooking oil
• 🥣110 g unsalted cashews
• 🥣3 garlic cloves, sliced
• 🥣5 thin slices ginger, finely sliced
• 🥬1 small onion, chunked
• 🥬1 red or green pepper, chunked

Let’s make it

1. Line up the bowls

   Mix the chicken with its coating ingredients. Stir all the sauce ingredients together separately. Cut the vegetables before heating the pan: this moves quickly once you start.

2. Colour the cashews

   Put oil and cashews into a cold frying pan or wok. Heat gently, stirring until the nuts turn pale gold. Lift out, leaving the oil behind.

3. Cook chicken and vegetables

   Increase the heat and stir-fry chicken in a single layer until browned and cooked through. Transfer to a clean plate. Sizzle garlic, ginger and onion, then add pepper and cook until just tender.

4. Bring it together

   Return the chicken. Stir the sauce again and add it, tossing until thick and bubbling. Check the chicken reaches 75°C for 30 seconds. Fold in cashews off the heat so they keep their crunch. Everything prepared first, everything finished fast.