• If using roasted cashews, skip this step.

  Heat the oven to 200°C | 180°C fan forced. Spread the cashews over a tray and bake until evenly brown, approximately 5 minutes. Set the timer! They will quickly burn if left only a few seconds too long. Set aside to cool.

Sauce

• In a small bowl, combine the cornflour with the oyster sauce, wine and kecap manis, until smooth. Stir in the stock and set aside.

Stir-fry

• Heat the vegetable oil in a wok or frying pan and cook the chicken on medium-high for approximately 4-5 minutes, or until browned on all sides and almost cooked through. Transfer to a bowl – juices and all.
• Heat the sesame oil in the same wok. Add the onion and garlic and stir-fry for 1 minute – it will brown, but make sure you don’t let it burn.
• Add the sauce and bring to the boil. Let the sauce thicken and reduce slightly, for approximately 2 minutes.
• Return the chicken and juices to the wok and add the greens and capsicum (if using). Cook for 1-2 minutes, or until the greens are vibrant green and just cooked.

  Serve over rice or noodles and top with whole roasted cashews.