3 cups chicken breasts or thighs thinly sliced
2 cups red capsicum diced
2 cups spring onions roughly chopped
1 of either bok choy or pack choy or choy sum chopped roughly
Splash of Rice Bran Oil
1 teaspoon of fresh ginger finely chopped
1 teaspoon of fresh garlic finely chopped
¼ cup of Ayam Honey Soy Sauce
½ cup unsalted cashews
1 cup bean shoots
Heat wok and add the oil. When it’s smoking, carefully add the chicken, ginger and garlic and stir fry for 30 seconds or till lightly browned. Add all other vegetables. Stir fry for 1 minute and add the sauce and stir through. Add the nuts at the last minute and serve with fragrant rice.
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