Chicken & Snow Pea With Oyster Sauce

Start by preparing your ingredients: coarsely chop the chicken breast; finely chop the garlic; chop the red onion into wedges; roughly chop the fresh coriander for garnishing. Set these prepared ingredients aside.

Rinse the jasmine rice under cold water until the water runs clear. Then, cook the rice according to package instructions until it's fluffy and cooked through. Set aside, keeping it warm.

In a small bowl, mix together the oyster sauce, mixed soy sauce, rice vinegar, and brown sugar to make the sauce. Set aside.

Heat the vegetable oil (1 tablespoon per person) in a large pan or wok over medium-high heat. Add the chopped garlic and red onion wedges, and stir-fry until they start to soften.

Add the coarsely chopped chicken breast to the pan and stir-fry until the chicken is no longer pink on the outside.

To the pan, add the snow peas and continue to stir-fry for another 2-3 minutes, or until the snow peas are tender but still crisp.

Pour the prepared sauce over the chicken and vegetables in the pan. In a separate small bowl, mix corn flour with a little water to make a slurry, then add it to the pan to thicken the sauce. Stir well to combine everything.

Toast the cashews in a dry pan over medium heat until golden brown, then add them to the pan with the chicken and vegetables. Drizzle sesame oil over the dish and give it a final stir to combine all the ingredients.

Serve the chicken and snow pea with oyster sauce hot over the cooked jasmine rice. Garnish with the chopped fresh coriander.