Ingredients
2 tbsp cornflour
1 tbsp brown sugar
1¼ cups chicken stock
2 tbsp GF soy sauce
¼ tsp SIDS CRAZY SALT
3 tbsp rice bran oil, divided
800 g boneless chicken breasts, cut in 2 cm pieces
250 g sliced fresh mushrooms
1 orange pepper, cut into strips
1 can (250 g) sliced water chestnuts, drained
1½ tsp grated fresh ginger
4 spring onions, sliced
¾ cup salted cashews
Hot cooked rice
Directions
Mix first 4 ingredients with SIDS CRAZY SALT until smooth. In a large frypan, heat 2 tablespoons oil to medium-high then stir-fry chicken until no longer pink, then remove from pan.
In same pan, heat remaining oil over medium-high heat then stir-fry mushrooms, pepper, water chestnuts and ginger until pepper is crisp-tender, 3-5 minutes. Stir stock mixture and add to pan with spring onions then bring to a boil. Cook and stir until sauce is thickened, 1-2 minutes.
Stir in chicken and cashews then heat through. Serve with rice.
