Chicken and Cashew Stir Fry

Chop one brown onion.

Chop one green capsicum.

Chop two spring onions.

Finely slice a thumb-sized piece of ginger.

Crush and chop four cloves of garlic.

Slice four chicken thighs 1cm thick.

Add a good amount of oil to a wok, then add the cashews and fry until golden brown.

Halfway through, add dried chillies to the wok.

Remove the toasted cashews and chillies and set them aside.

Add the sliced onions and capsicum to the wok and stir-fry.

Add the sliced chicken and cook until almost browned.

Add the ginger, garlic, and spring onions to the wok.

Return the cashews and chillies, then add oyster sauce and light soy sauce.

Thicken the sauce with a cornflour slurry (cornflour mixed with water).

Serve the chicken and cashew stir-fry over steamed rice.