Thai chicken with cashews

Cut the chicken into 2 cm pieces, the onion and pepper into 3 cm chunks, finely chop the garlic, slice the chilies into rings and cut the green onions into 3 cm lengths.

Toast the cashews in a dry pan over medium heat for 3–4 minutes, stirring, until golden. Tip them into a bowl.

Nuts burn in seconds — don't walk away from the stove.

Heat the oil in a wok over high heat, fry the garlic and chili for 20 seconds, then add the chicken and stir-fry for 5–6 minutes until cooked through with no pink inside.

Add the onion and pepper and stir-fry for 2 minutes — they should stay crisp.

Pour in the oyster sauce, soy sauce and 3 tbsp of water, add the sugar and toss. Cook for 1 minute until everything is coated in a glossy sauce.

Toss in the cashews and green onions and serve right away. Done!

Add the cashews at the very end so they stay crunchy.