Step 1

It is important that you have all your ingredients handy before you start stir-frying, this is a quick recipe and you don’t want to burn anything.

Step 2

Make the stir fry sauce and set aside: add all the ingredients to a bowl and mix to combine.

Step 3

Cut the chicken breast into small cubes, season with a pinch of salt and pepper, 1 ½ tbsp of cornflour, 1 tablespoon of the stir fry sauce, mix to combine then leave the chicken to marinate while you prep the other ingredients

Step 4

Heat up 2 tablespoons of oil in a wok/skillet over medium-high heat, add chicken pieces, making sure you are not overcrowding the pan and brown the chicken (this process takes about 3 minutes) You can work in batches if the chicken doesn’t fit your pan in one go.

Step 5

Take out the browned chicken and transfer to a bowl. Don’t transfer to a kitchen towel as you want to retain all the juice from the chicken.

Step 6

Still using the same wok/skillet, heat up a tablespoon of vegetable oil to the wok, add chopped bell pepper and onions and stir fry for about 2 minutes. Add the chopped garlic and stir fry for another minute. Stir fry for longer if you want your vegetables soft.

Step 7

Add chicken and toasted cashew and continue to stir fry for another minute or two, Finally, add the stir fry sauce and about 1/3 cup water (if you want it saucy) and simmer for about another minute or until the sauce thickens. Finish with chopped green onions (this is optional) Take it off the heat and serve immediately with rice. Enjoy