Thai Cashew Chicken Stir-Fry

• 45 ml Light soy sauce
• 60 ml Oyster sauce
• 500 g Chicken thighs, boneless, skinless
• 1 medium Yellow onion
• 1 large Red pepper
• 4 Spring onion
• 3 cloves Garlic
• 120 g Cashew nuts, unsalted
• 2 tbsp Vegetable oil

1. In a small bowl, stir together the light soy sauce and oyster sauce. Cut the chicken into bite-sized pieces, then slice the onion and red pepper; thinly slice the spring onions and finely chop the garlic, keeping the spring onions aside for finishing.
2. Set a wok over high heat until very hot, then add the cashew nuts and toast for 1 to 2 minutes, stirring, until lightly golden. Tip them out to a bowl so they do not over-brown.
3. Return the wok to high heat and add the vegetable oil. Add the chicken in a single layer and stir-fry for 4 to 6 minutes until browned and cooked through.
4. Add the onion and red pepper and stir-fry for 3 to 4 minutes until the vegetables are crisp-tender. Add the garlic and cook for 30 to 60 seconds until fragrant.
5. Pour in the soy and oyster sauce mixture and toss for 1 to 2 minutes until everything is glossy and well coated. Stir in the toasted cashew nuts, then take off the heat and scatter over the spring onions to serve.

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