Chicken Broccoli and Cashew Stirfry

Ingredients (serves 4)

• 1 tbs peanut oil
• 750g chicken thigh fillets, excess fat trimmed, thinly sliced
• 2 tbs sweet sherry
• 1 1/2 tbs salt-reduced soy sauce
• 1 1/2 tbs kecap manis (indonesian sweet soy sauce)
• 1 tsp cornflour
• 350g broccoli, trimmed, cut into florets
• 6 shallots, ends trimmed, cut into 4cm lengths
• 55g (1/3 cup) unsalted roasted cashews
• Steamed rice, to serve

Method

1. Heat half the oil in a wok over high heat. Add half the chicken. Stir-fry for 2-3 minutes or until golden. Transfer to a plate. Repeat with remaining chicken, reheating the pan between batches.
2. Combine the sherry, soy sauce, kecap manis and cornflour in a small bowl.
3. Heat remaining oil in wok over high heat. Add broccoli. Stir-fry for 2 minutes. Add shallot. Stir-fry for 1 minute or until broccoli is bright green and tender crisp.
4. Add chicken, cornflour mixture and cashews. Stir-fry until combined and chicken is heated through. Divide rice and stir-fry among serving bowls. Serve.