6 chicken thigh fillets
1 onion, cut into wedges
3cm piece fresh ginger, peeled and finely sliced
2 garlic cloves, crushed
1 tsp Chinese Five Spice
1 tbs oil
100g unsalted cashews
150g sugar snap peas
125g punnet baby corn
2 tbs oyster sauce
2 tbs kecap manis
1/2 cup fresh coriander leaves
- Wash hands.
- Thinly slice the chicken thighs and place them in a bowl along with the onion, ginger, garlic, sesame oil and Chinese Five Spice. Allow this to sit for 15 minutes whilst you prepare the next step.
- Get the remaining ingredients out onto the bench so that they are close at hand. Top and tail the sugar snap peas, rinse the baby corn and roughly chop the coriander.
- Heat a wok or large frypan over high heat. Add a very small amount of the oil and then put in the cashews. Use a spatula to keep them moving and cook them for just 2 minutes until they are brown. Remove them from the wok and set aside in a heatproof dish.
- Add a third of the chicken mixture to the wok and stir fry it for 3 minutes. Transfer them to the bowl with the cashews. Repeat this with the rest of the chicken in two more batches.
- Heat the remaining oil in the pan and add the sugar snaps and the corn. Stir fry for just two minutes so that they are only just crisp then add back in the chicken and cashews.
- Add the oyster sauce and kecap manis and stir fry for 1 minute.
- Serve with cooked rice and garnish with the coriander.
SMARTY TIP: Stir-frying is a very fast process so it is always best to prepare all of your ingredients before starting to cook.