Chicken & Snow Pea With Oyster Sauce

Chop the chicken breasts into chunks.

Cut the red onion into thin wedges. Finely chop the garlic and coriander.

In a bowl, mix together the garlic, sugar, mixed soy sauce, and rice vinegar. Add the chicken to the marinade mixture and allow to rest for 10-15 minutes.

Bring a saucepan of water to the boil then add the jasmine rice

Mix the cornflour with twice the amount of water in a small bowl, set aside.

Heat a wok or frying pan on high heat. Add the vegetable oil and heat.

Add the chicken to the pan and cook (about 3-4 minutes). Remove the chicken from the pan and set aside.

Add the snowpeas, red onion, and a splash of water. Stir fry for a few minutes, until the vegetables are tender.

Add the cashews to the pan. Return the chicken to the pan. Add the oyster sauce, sesame oil and another splash of water.

Gradually add the cornflour mixture to the sauce until the sauce thickens to the desired consistency.

When the rice is cooked, drain any remaining water.

Serve the stir fry with the rice and sprinkle with the fresh coriander.