This packs a real flavour punch and it's so easy and good for you. Once you chop the ingredients, this comes together in no time at all. It's great with rice or noodles.
500gmchicken thigh filletstrimmed and sliced into fingers
1Tablespoons oyster sauce
2clovesgarlic
100gmonion diced
150gmcapsicum diced
1piecegingerwalnut sized ginger grated and separated into 2 lots
1/2bunchcorianderchopped
2Tablespoons oil
100gmroasted cashews
Sauce
1Tablespoons chilli sauceI used Linghams it's nice and hot and just a bit sweet
1Tablespoons Soy SauceI used gluten free
60mllemon Juice1/4 cup
60mlwateror broth, 1/4 cup
1 1/2tbsphoneyor 2 Tbsp white sugar
1/2Tablespooncornflour
Instructions
Put the sliced chicken into a bowl with 1 crushed clove of garlic, 1/2 the grated ginger and the oyster sauce and stir well. Set aside to marinate if you have time.
Mix the lemon juice, water, chilli sauce, soy sauce, honey (or sugar) with the cornflour and mix till combined
Heat a very large non stick fry pan or high sided pan till very hot and add the oil. Then the chicken. Cook till browning approximately 5 minutes then add the extra crushed garlic and ginger and the onion.
Stir fry for another 2-3 minutes longer till the onion starts to soften but not brown.
Next add the capsicum and stir vigorously. Add the sauce liquid and bring to the boil. This should take 5 minutes.
Stir in the cashews and coriander and turn the heat off.