In a jug or bowl, combine the sauce ingredients and set aside.

Very importantly, slice your chicken breasts into strips, against the grain! This will make it appear more tender when you bite into it than if you slice with the grain. Coat with a splash of oil and set aside.

In a wok or large non-stick frying pan, heat a few generous glugs of oil and fry the onion until slightly translucent. Add the mushrooms and fry for a minute. Add the red pepper, sugar snaps, baby corn, ginger, garlic and chilli (if using) and fry for 2 minutes until the peas and pepper are beginning to soften but are still crispy. Add the spring onions and sprouts and briefly toss through. Remove from the pan and spread out onto a large plate to stop the cooking process.

Return the pan to a high heat and flash fry the chicken so that it browns on the outside. Add the oyster sauce and toss to coat. Add the stir-fried veg back into the pan, toss through and add the prepared sauce. Stir or toss until the chicken is just cooked, the veg is heated through and the sauce has thickened slightly. At the very last minute, toss in the greens so that they just wilt and sprinkle in the cashews.

Serve immediately in heated bowls with steamed rice or egg noodles. And chopsticks of course!

Tips:

• When frying the chicken, do not crowd the pan. Instead, place the chicken in a single layer in a very hot pan and leave to brown on one side before turning only once to brown briefly on the other side. If you move it around before browning it, you run the risk not sealing the meat which causes the juices will run out.
• If you prefer to cook your meat and set it aside before stir-frying your veg you can do so. I just prefer cooking the meat at the last minute to ensure tenderness.
• If you can’t find Chinese greens you can use baby spinach which is equally delicious and healthy.
• If you don’t have Chinese rice wine, you could use dry sherry although not quite the same flavour!
• Add any of your favourite veg, like long-stem broccoli, carrot sticks and cabbage; just be sure to judge the individual cooking time and add it to the pan at the appropriate time.
• If you’re vegetarian, lose the chicken and add batons of lightly fried tofu right at the end. You can also replace the chicken with prawns, beef or pork. If using beef, you can use NOMU Beef STOCK instead of the Chicken STOCK.
• Add a squeeze of lime for a hint of freshness, especially with prawns.
• If the sauce is too thick, add a splash of water or stock.