Ingredients

• 4 large chicken thighs, diced
• 1 Tablespoon (about 2-3 cloves) garlic, finely chopped
• 1 teaspoon sugar
• 1 teaspoon dark soy sauce
• 1 Tablespoon light soy sauce
• 1 Tablespoon Chinese Rice Wine or Mirin
• 1 Tablespoon corn starch
• 2 Tablespoons vegetable oil
• 300 g snowpeas, ends trimmed
• 1 large zucchini, cut into 1cm slices then quartered
• 2 Tablespoons Oyster Sauce
• 150 g cashews
• 1 teaspoon sesame oil
• 2 Tablespoons vegetable oil

Preparation

1. Place chicken in a bowl, add garlic, sugar, dark and light soy sauce and rice wine and mix well. Allow to marinate for 30 minutes.
2. Mix cornflour and 2 tablespoons of water in a small bowl.
3. Add vegetable oil to wok, when smoking hot, add chicken, cook for about 7 minutes, remove and set aside in a bowl.
4. Add snowpeas, zucchini and a tablespoon of water, stir fry for a few minutes until slightly softened and snow peas are a brilliant green. Add cashews, return chicken to the pan and add oyster sauce and sesame oil and ¼ cup of water, toss to combine.
5. Add cornflour slurry, toss till sauce has thickened and stir fry is glossy. Serve immediately with steamed rice or in a Chinese Potato Birds Nest Basket.