Ingredients:

1 tblspn peanut oil
750g chicken fillets, thinly sliced
2 tblspns sweet sherry
1 1/2 tblspns soy sauce
1 1/2 tblspns kecap manis
1 tspn cornflour
350g broccoli, trimmed, cut into florets
6 shallots, ends trimmed, cut into 4cm lengths
1/3 cup unsalted roasted cashews
steamed rice, to serve

Serves: 4
Preparation time: 15 minutes

Method:

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.

Combine the sherry, soy sauce, kecap manis and cornflour in a small bowl.

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.

Add chicken, cornflour mixture and cashews. Stir-fry until combined and chicken is heated through. Divide rice and stir-fry among serving bowls. Serve.

Contributor: Cam