Honey Cashew Chicken

Ingredients

1 kg chicken thighs – fat removed cut into strips
Cornflour 2 Tbsp
3 Tbsp Nature’s Gold Eucalyptus honey
2 Tbsp Ketjap Manis or Soy Sauce
1 Tbsp Rice wine vinegar
1 tsp minced garlic
2 tsp sesame oil
½ yellow capsicum chopped
½ red capsicum chopped
2 spring onions chopped
1 ½ Cups broccoli cut into small florets
½ cup roasted cashews

Method

1. Toss the chicken strips in1 Tbsp of the cornflour to coat
2. Mix the Ketjap manis or soy sauce, honey, rice wine vinegar, garlic and spring onion in a bowl add the other Tbsp of the cornflour stir well.
3. Heat the sesame oil in a wok or frypan and add the chicken. Stir fry until brown.
4. Remove the chicken from the pan/wok add the capsicum and broccoli and stir fry until tender. (A splash of water can speed this up a little)
5. Add the chicken back in with the veg. Add the sauce and continue to stir fry until the chicken is cooked.  Add the cashews for the last minute or so.
6. Serve with rice or noodles.