Chicken, Cashew & Snow Pea Stir

Chicken, Cashew Nut & Snow Pea Stir


  • 4 large chicken thighs, diced
  • 1 Tablespoon (about 2-3 cloves) garlic, finely chopped
  • 1 teaspoon sugar
  • 1 teaspoon dark soy sauce
  • 1 Tablespoon light soy sauce
  • 1 Tablespoon Chinese Rice Wine or Mirin
  • 1 Tablespoon corn starch
  • 2 Tablespoons vegetable oil
  • 300 g snowpeas, ends trimmed
  • 1 large zucchini, cut into 1cm slices then quartered
  • 2 Tablespoons Oyster Sauce
  • 150 g cashews
  • 1 teaspoon sesame oil
  • 2 Tablespoons vegetable oil


  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.
  2. Mix cornflour and 2 tablespoons of water in a small bowl.
  3. Add vegetable oil to wok, when smoking hot, add chicken, cook for about 7 minutes, remove and set aside in a bowl.
  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.
  5. Add cornflour slurry, toss till sauce has thickened and stir fry is glossy. Serve immediately with steamed rice or in a Chinese Potato Birds Nest Basket.

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