2 tbsp sesame or peanut oil
720g chicken breast cut into 2cm chunks
1 spanish onion, quartered, separate out all the layers
1 clove of garlic, finely chopped or crushed
2cm x 2cm piece of fresh ginger cut into matchstick size strips or 2 tsp minced ginger
1 small red chilli, de-seeded and finely chopped
1 red capsicum cut into long strips
1 carrot cut into long strips
200g of sugar snap peas
1 bunch of baby bok choy
2 tbsp salt reduced soy sauce
1/2 cup dry sherry or chinese rice wine
1 lime cut into wedges to serve
4 tbsp raw cashews
Method - Step by step
Heat 1 tbsp of oil in a large wok, add the chicken and toss until just golden. Remove from the wok and set aside.
Heat the remaining oil in the wok and add the onion, garlic, ginger and chilli and toss for 2-3 minutes.
Add the capsicum and carrot and continue to toss for another 2-3 minutes.
Add the sugar snap peas and keep tossing. Add the cashews and the chicken back into the wok and continue to toss.
Combine the soy sauce and Chinese rice wine and add to the wok, continuing to toss.
Add the bok choy and toss until it’s just wilted. Remove the wok from the heat and immediately serve into 4 bowls.
Sprinkle each bowl with sesame seeds and serve with a wedge of lime. Enjoy