Ingredients

• 600g chicken thigh fillets, cut into 2cm pieces
• 3 teaspoons cornflour
• 3/4 teaspoon sesame oil
• 1 1/2 tablespoons soy sauce
• 2 tablespoons peanut oil
• 1 large red capsicum, deseeded, coarsely chopped
• 5 green shallots, ends trimmed, cut into 5cm lengths
• 80ml (1/3 cup) Massel chicken style liquid stock
• 55g (1/3 cup) salted roasted cashews
• Steamed rice, to serve
• Lime wedges, to serve

Method

• Step 1 Combine the chicken, cornflour, sesame oil and 1 tablespoon of the soy sauce in a medium bowl.
• Step 2 Heat 3 teaspoons of the peanut oil in a wok over high heat until just smoking. Add the capsicum and green shallot and stir-fry for 1-2 minutes or until tender. Transfer to a heatproof bowl.
• Step 3 Heat 3 teaspoons of remaining peanut oil in the wok over high heat. Add half the chicken mixture and stir-fry for 2-3 minutes or until brown. Transfer to a heatproof bowl. Repeat with the remaining oil and chicken mixture, reheating wok between batches.
• Step 4 Return chicken mixture to the wok. Add the stock and the remaining soy sauce and cook until mixture boils. Return the capsicum mixture to the wok and stir-fry until heated through. Remove from heat. Add the cashews and toss to combine.
• Step 5 Spoon the rice among serving bowls. Top with chicken & cashew stir-fry and serve with lime wedges, if desired.