Chicken with Cashews and Oyster Sauce

cook 20 mins
  • 50 g (2 oz) unsalted cashew nuts
  • 1 teaspoon sesame oil
  • 2 skinless chicken breast fillets, cut into strips
  • 1 garlic clove, crushed
  • 1 cm (1/2 inch) piece fresh ginger, grated
  • 125 g (4 oz) oyster mushrooms, sliced
  • 4 spring onions, thickly sliced diagonally
  • 125 g (4 oz) frozen soya beans
  • 6 tablespoons oyster sauce
  • Heat a wok or large frying pan until hot, add the cashew nuts and cook, stirring, for 1 minute or until golden, taking care not to let them burn. Tip them out of the pan on to a plate and set aside.
  • Add the oil to the pan with the chicken strips and cook, stirring, for 3 minutes or until browned and cooked through.
  • Add the garlic, ginger, mushrooms and spring onions and cook for 2 minutes or until the mushrooms and onions are just tender. Add the soya beans and oyster sauce, bring to the boil and simmer for 2 minutes, adding a little water if the mixture is too dry. Sprinkle over the toasted cashew nuts before serving.
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