Step 1

Heat 1tbs oil in a large frying pan over high heat. Add half of the chicken and cook for 3 minutes each side until golden. Transfer to the bowl of a slow cooker. Repeat with the remaining chicken.

Step 2

While the chicken is cooking, cut the onion into wedges and finely chop the garlic.

Step 3

Heat the remaining 1tbs oil in the pan. Add the onion and reduce heat to medium. Cook, stirring often for 10 minutes or until softened. Add the garlic and ginger and cook, stirring, for 3 minutes or until slightly softened. Transfer to the slow cooker.

Step 4

Add the oyster sauce, stock, soy sauces and caster sugar. Cover and cook for 1 hour and 40 minutes on high. Add the capsicums and cook for a further 30 minutes.

Step 5

Combine the cornflour with 60ml (1/4 cup) water. Add cornflour mixture to the slow cooker. Stir gently. Cook, uncovered, for 10 minutes or until sauce has thickened.

Step 6

Set aside half of the mixture (see tip). Toss the basil through remaining and serve with steamed rice, scattered with cashew nuts.