500gchicken, tenderloinscut into inch sized pieces
12mushroom, commonfinely sliced
1capsicum, redcut into thin sticks
1carrotcut into thin sticks
3clovegarliccrushed
1onion, redquartered
2tbspsoy sauceGF if required
2tbspoyster sauceGF if required
20snow peasends removed
1bunchchoy sumcut into 3 inch long sections
80gcashews, raw
Instructions
Cook the brown rice by following the packet instructions. Drain and set aside.
Meanwhile, heat ½ of the oil in a large non-stick fry pan or wok. Add the chicken pieces in batches and cook until golden. Remove from the heat and repeat with the remaining chicken and set aside.
Heat the remaining portion of oil in the pan. Add the onion and garlic and sauté for 1-2 minutes or until soft. Add the mushrooms, capsicum and carrot and stir fry for a further 3 minutes. Add the chicken back into the pan along with the soy sauce and oyster sauce. Cook for a further 2 minutes.
Finally add the snow peas, choy sum and cashews and cook for 1 minute or until the choy sum has just wilted. Remove from the heat.
Immediately serve with a portion of brown rice. Enjoy!