Thai Chicken & Cashew Stir Fry

Total Prep Time: 40 mins  Cook Time: 10mins

INGREDIENTS

 4 large Rainbow Meat Chicken Thighs, diced
1 tbsp Garlic, finely chopped
1 tsp Sugar
1 tsp Dark Soy Sauce
1 tbsp Light Soy Sauce
1 tbsp Chinese Rice Wine or Mirin
1 tbsp Cornflour
2 tbsp Vegetable Oil
300 g Snowpeas, ends trimmed
1 large Zucchini, cut into 1cm slices then quartered
2 tbsp Oyster Sauce
150 g Natural Cashews
1 tsp Sesame Oil
2 tbsp Vegetable Oil

Hot steamed rice for serving

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DIRECTIONS

STEP 1: Place chicken in a bowl, add garlic, sugar, dark and light soy sauce and rice wine and mix well. Allow to marinate for 30 minutes.

STEP 2: Mix cornflour and 2 tablespoons of water in a small bowl.

STEP 3: Add vegetable oil to wok, when smoking hot, add chicken, cook for about 7 minutes, remove and set aside in a bowl.

STEP 4: Add snowpeas, zucchini and a tablespoon of water, stir fry for a few minutes until slightly softened and snow peas are a brilliant green. Add cashews, return chicken to the pan and add oyster sauce and sesame oil and ¼ cup of water, toss to combine.

STEP 5: Add cornflour slurry, toss till sauce has thickened and stir fry is glossy. Serve immediately with steamed rice.