Oyster sauce chicken stir fry with lemongrass jasmine rice

Ingredients

• Chicken breast x2
• Garlic Cloves x6
• Ginger 1 inch
• Chilli paddy x2
• Capsicum x1
• Broccoli x1
• Spring onion
• Mushroom
• Jasmine rice
• Lemongrass
• Lee kum kee oyster sauce x2 tbsp
• Soy sauce x2 tbsp
• Sesame oil x1 tbsp
• Toasted cashew
• White pepper

Method

1. Cut chicken into small cubes
2. Cut vegetables into bite sized pieces, ie not too big yet not fine
3. Crush ginger and garlic. Cut chilli finely
4. Bruise lemongrass stalks and place into rice cooker with Jasmine rice and cook until done, approximately 15 minutes
5. Toast cashews and crush coarsely
6. Splash Canola or peanut oil in wok, and add chicken pieces. Cook on high for 4 minutes
7. Add chilli paddy and toss for 30 seconds.
8. Combine soy sauce, oyster sauce, sesame oil and ginger garlic in bowl
9. Add capsicum and broccoli to wok and toss for a 2 minutes
10. Add mushrooms and toss for 1 minute
11. Add spring onion and toss for 1 minute
12. Add sauce mix and toss for 2 minutes until coated
13. Add white pepper according to taste and combine
14. Garnish with toasted crushed cashews
15. Serve with lemongrass infused jasmine rice

Product used in recipe

• Lee Kum Kee - Oyster Sauce