Chilli Chicken & Vegetable Stir Fry


  1. Mix the fish sauce, oyster sauce, stock and sugar in a small bowl.
  2. Heat the oil in a wok over a medium heat and stir fry the cashew nuts for 2-3 mins or until golden. With 1 minute to go, add the chillies. Remove and pat dry with paper towels.
  3. In the same oil, stir fry the half the garlic over a medium heat until light brown. Add half the chicken and stiry fry on high head for 4-5 mins or until cooked. Remove and repeat the remaining garlic and chicken. Once cooked, return all the chicken to the work.
  4. Add the water chestnuts, baby corn, bamboo shoots, capsicum, carrot, onion, peas, for 2 minutes. Add the cashew nuts, chillies, bean sprouts, and spring onions. Toss and sprinkle with ground white pepper. Toss for 1 minute then serve if desired on a bed of jasmine rice.

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