4 chicken breasts cut into bite size pieces
3 peppers cut into bite size pieces
1 large onion cut into bite size pieces
~15 mushrooms cut into quarters
3 cloves of garlic minced
1 bundle of green onions chopped (~6)
1 cup of unsalted cashews
1 cup of chicken broth
1/4 cup + 2 tsp of cornstarch
4 tbsp of oyster sauce
5 tbsp of soya sauce
1/4 cup of veg oil
3 - 4 dried chillies (optional)
Heat 2 tbsp of oil over a medium - high heat. Toss the chicken in 1/4 cup of cornstarch so well coated. Fry in batches so browned on all sides and remove to a paper towel. Continue cooking the chicken in batches, adding oil each time. When all the chicken is cooked, add more oil and cook the mushrooms, in batches. Do the same with the onion. When you cook the peppers, just cook them for a minute or two because they can quickly overcook. If your cashews are raw, throw them in for a few minutes as well, no oil is needed for them but if there is some in the pan already then that is fine.
Mix together oyster sauce, soya sauce, 1/2 cup of chicken broth and some pepper together in a bowl.
Heat 2 tbsp of oil in fry pan over medium heat. Throw in garlic and let cook for a minute. Add all the veggies, chillies and chicken. Toss to combine. Add the oyster sauce mixture and let cook for a few minutes. Add the cashews and green onions and toss to combine. Mix 2 tbsp of cornstarch with the other 1/2 cup of chicken broth and add to the fry pan. Toss well and let the mixture thicken. Turn off the heat. If too thick, add a little more broth. Taste test.