Serves: 4
Time: 30 mins
Energy: 316 kcals
Carbs: 16g
Fats: 16g
Fibre: 3.3g
Protein: 26g


  • 300g Skinless Boned Chicken Thigh
  • Vegetable oil
  • 1 tbsp Plain Flour
  • 1 large Red Chilli finely chopped
  • 1 tbsp Crushed Garlic
  • 1 Onion finely sliced
  • 10 Spring onions cut into 2 in lengths on the diagonal
  • 50g roasted chopped Cashew nuts - or more to taste!
  • 2 tbsp Oyster Sauce
  • 1 tbsp Light ( Regular) Soy Sauce
  • 1 tsp Sugar
  • 1 tbsp Dark Soy Sauce


  1. Slice chicken thigh into bite-sized pieces. Coat with flour. Fry in vegetable oil until cooked.
  2. Remove from the heat and set aside.
  3. Remove most of the oil from the pan/wok. 
  4. Stir fry the garlic and chilli with the chicken for one minute.
  5. Add the spring onions, onions and roast nuts and cook for 2 minutes.
  6. Add the oyster sauce, soy sauces and sugar and cook for 1 minute.
  7. Serve with steamed rice.

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