600g chicken thigh fillets, cut into 2cm pieces
3 tsp cornflour
3/4 tsp sesame oil
1 1/2 tbs soy sauce
2 tbs peanut oil
1 large red capsicum, deseeded, coarsely chopped
5 green shallots, ends trimmed, cut into 5cm lengths
80ml (1/3 cup) chicken stock
55g (1/3 cup) salted roasted cashews
Steamed rice, to serve
Lime wedges, to serve
1.Combine the chicken, cornflour, sesame oil and 1 tbs of the soy sauce in a medium bowl.
2. Heat 3 tsp of the peanut oil in a wok over high heat until just smoking. Add the capsicum and green shallot and stir-fry for 1-2 minutes or until tender. Transfer to a heatproof bowl.
3. Heat 3 tsp of remaining peanut oil in the wok over high heat. Add half the chicken mixture and stir-fry for 2-3 minutes or until brown. Transfer to a heatproof bowl. Repeat with the remaining oil and chicken mixture, reheating wok between batches.
4. Return chicken mixture to the wok. Add the stock and the remaining soy sauce and cook until mixture boils. Return the capsicum mixture to the wok and stir-fry until heated through. Remove from heat. Add the cashews and toss to combine.
5. Spoon the rice among serving bowls. Top with chicken & cashew stir-fry and serve with lime wedges, if desired.