Serves 4
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To serve:

  1.  Heat the vegetable oil in a frying pan or wok over a high heat. Cook the chicken for five minutes until golden and cooked through. Remove from the pan and transfer to a plate.
  2. Add the stir-fry veg to the pan and cook for three minutes.
  3. Add the garlic, ginger, chilli and lemongrass and cook for another minute until fragrant.
  4. Add the cooked rice and fry for two minutes to coat.
  5. Return the chicken to the wok. Add the soy sauce, oyster sauce, sesame oil and rice wine vinegar and cook for two minutes.
  6. Serve in bowls, scatter over the cashew nuts, fresh coriander and serve with the lime wedges

Note: Cooked rice can be used as an alternative to leftover rice, if you wish.

Nutrition Facts

Per serving: 400kcals, 9.7g fat (1.3g saturated), 56.8g carbs, 2.4g sugars, 27.4g protein, 3.1g fibre, 0.544g sodium