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.