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- In a small bowl, whisk together the lemon juice, sesame oil, ginger, garlic, soy sauce and oyster sauce. Set aside.
- Heat the vegetable oil in a large wok or deep frying pan over a medium-high heat. Cook the chicken for 4-5 minutes or until browned on all sides and cooked through. Transfer to a plate and set aside.
- Add the vegetables to the wok and stir-fry for 2-3 minutes until just slightly tender but still reatingin some bite.
- Add the sauce with a splash of water and toss to combine. Return the chicken to the pan and add the cashews. Heat through for 1-2 minutes, then serve with rice.
Per Serving: 579kcals, 38.5g fat (8.2g saturated), 15.1g carbs (3.7g sugars), 43.7g protein, 2.8g fibre, 0.642g sodium
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