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Rainbow Stir-fry

2 cups either chicken thighs or breasts finely sliced
1 bunch spring onions washed & chopped roughly
1 cup fresh bean sprouts
2 red capsicums chopped into 2cm strips
4 yellow squash chopped into bite size pieces
1 bunch of asian vegetables of your choice washed and sliced
½ cup cashews unsalted
2 teaspoons ginger
2 teaspoons garlic
Splash Rice Bran oil
1 teaspoon light soy sauce
1/3 cup Ayam oyster sauce

Heat oil in wok till smoking, add chicken and stir-fry until white (approx 2 mins). Add all the vegetables and stir till wilting (approx 1 min). Add sauce and nuts at the last second. Serve immediately. *2 cups of mushrooms can be added as an extra ingredient.

Serves: 4

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