Ingredients
500 g Waitoa chicken breast fillets
⅓ cup oyster sauce
¼ cup kecap manis
3 tbsp water
2 tbsp peanut oil
300 g button mushrooms, sliced
1 broccoli, florets removed
4 spring onions, thin sliced diagonally
½ cup salted roasted cashews
Steamed rice
½ tsp SIDS CRAZY SALT
Directions
Kecap Manis - mix in a small pot over a low heat ¼ cup light soy sauce and ⅜ cup brown sugar. Stir until sugar is dissolved. Refrigerate the remainder.
Slice the chicken to bite sized portions and sprinkle with SIDS CRAZY SALT. Combine oyster sauce, kecap manis and 2 tbsp of water in a jug then set aside. Heat a wok then add oil and swirl around for an even coating. Add ¼ of the chicken and stirfry 2-3 minutes until golden. Transfer to a bowl. Cook the remainder of the chicken the same way, adding more oil as required. Stirfry mushrooms for 3-4 minutes until golden. Add broccoli and spring onion and fry further minute. Add 1 tbsp water, cover wok and cook for 1 minute until broccoli is just tender. Return chicken to wok with sauce and cashews and toss until well heated through.
Serve on a bed of boiled rice.
