Chicken Stir-Fry with Green Onion, Oyster Mushrooms & Cashews
⅓ cup oyster sauce
¼ cup kecap manis (sweet soy sauce)
2T olive oil
500g chicken thigh fillets, cut into thin strips
300g oyster mushrooms, halved
1 broccoli, florets removed
4 green onions
½ cup cashews, roasted & salted
steamed rice to serve
Combine oyster sauce, kecap manis and 2T water in a jug. Set aside.
Heat a wok over a high heat. When hot, add oil and swirl around wok. Add ¼ of chicken and stir fry for 2-3 minutes or until golden. Transfer to a bowl. Cook remaining portions of chicken, adding more oil as required.
Add mushrooms to wok and stir fry for 3-4 minutes or until golden. Add broccoli and green onion. Stir fry for 1 minute. Add 1T water, cover wok and cook for 1 minute or until broccoli is just tender. Return chicken to wok with sauce and cashews. Toss until well combined and heated through.
Spoon rice into serving bowls. Top with stir fried chicken and serve.