500g chicken breasts or thigh
fillets, skinless, cut into bite
1 clove garlic, crushed
1 small leek, thinly sliced,
1-2 carrots cut into matchsticks
250g broccoli, cut into small
1 tsp corn starch
125ml chicken stock,
2 tbsp oyster sauce,
100g roasted, unsalted cashew
- Heat up 1 tbsp of the oil in a wok.
- Add the chicken, stir-fry till cooked through and golden; put aside on a plate.
- Heat up the rest of the oil in a wok, add the garlic, leek, carrots and broccoli; stir fry until the vegetables are cooked through but still crunchy; add the chicken.
- Dissolve the cornstarch in the stock, add to the wok together with the oyster sauce and cashews and cook till the sauce thickens.
- Serve with cooked rice.