Chicken and Cashews (serves 4-6)

600gm chicken leg meat-boneless (diced-15mm pieces-approx)

150gm cashew nuts

1 onion diced

1-2 carrots (diced-1 cm)

227gm tin whole water chestnuts (quartered)

425gm tin champignons (quartered)

425gm tin baby corn (cut spears into 15mm slices)

1 handful long green beans (cut into 15mm slices) or ½ cup

baby peas (defrosted)

1 red capsicum(diced-15mm pieces-approx)

1 green capsicum(diced-15mm pieces-approx)

1-2 stick celery(diced-15mm pieces-approx)

2 tablespoons oyster sauce

2 teaspoons soy sauce

½-1 teaspoon of sesame oil

2-4 teaspoons Shao Hsing

1-2 teaspoon potato starch

2-4 tablespoons rice bran oil for cooking

1-2 cloves fresh garlic-grated (or ¼ teasp powder)

1-2cm fresh ginger-grated(or ¼ teaspoon powder)

1 cup of hot chicken stock or water

Method:

Add oyster sauce, soy sauce, sesame oil, Shao Hsing and half the potato starch (and dried garlic
and ginger if not using fresh) to the diced chicken mix well and let stand in fridge for half an hour
to 2 hours.

If cashews are raw, place them on a tray and bake in the oven at 180oc for 10-15min (or light brown).

Heat wok or deep frypan. Add 1 tablespoon of oil and spread across cooking surface. Toss in
onions and carrots and cook for a minute or two, moving them around to stop them from burning.
Add in tinned vegetables and stir well. Add in beans (or peas) and stir well. Add ½ cup of chicken
stock, mix in and cover with a lid for a few minutes-until all hot. Tip out into a warm bowl or
removed from heat.

Heat empty wok (pan) and add in 1 tablespoon of oil. Toss in remaining vegetables and quickly fry
for a minute or two, stirring to avoid burning. Place with other vegetables.

Heat Wok, add 2 tablespoons oil-spread across cooking surface, fry marinated chicken in hot pan,
browning on all sides. Add in remaining chicken stock, mix and cover with a lid. Add a little extra
water to the remaining potato starch and stir so that it looks milky. When the chicken is almost
cooked, add potato starch fluid to chicken and mix. Add in vegetables and mix well.

Serve over steamed rice. Top with cashews.