After a craving for Chinese food and no good excuse not to get adventurous and cook it myself, I came up with this recipe! It tastes just like your standard chicken with cashews from your local eatery, though I forgot to add the cashews… Second time round, fried some up first in the pan and it was amazing!

So, here’s the recipe to add to your own repetoire ­čÖé


3 Tbsp Oyster Sauce

2 Tbsp Soy Sauce

1 Tsp Caster Sugar

1 Tbsp Fish Sauce

1/4 Cup Water

1 Inch knob Ginger, grated

Mix ingredients together in a small bowl and set aside.


2 Chicken Breasts, sliced thinly (about 1/2 cm thick) on the diagonal against the grain

4 Leaves Chinese Cabbage, sliced

Stick Celery, sliced diagonally

Carrot, sliced vertically then on the diagonal

1 Pak Choy, washed and sliced

1 Choy Sum, washed and sliced

4 Spring onions, chopped diagonally

1/2 head Broccoli, broken into florets

1/2 red Capsicum, sliced into 2cm long pieces


2 Tbsp oil of choice with a high smoke point

1 Tbsp Sesame Oil

1 Tbsp Sesame Seeds


Heat a large wok to a medium/high heat with the oil, when hot add the cashews and fry a little until starting to brown then remove and set aside. Add the chicken and toss until just cooked through. Don’t allow to brown and dry out. When done, remove and place aside separately into a bowl.

Add the carrot, celery, capsicum, broccoli and the white stem of the chinese cabbage to the pot with the sauce and stir fry for 2-3 mins. Add the rest of the vegetables to the pan leaving aside the spring onions and continue to stir fry until the leafy greens start to wilt. Add the cooked chicken and spring onions to the pan and stir through to combine and cover in the sauce then turn off the heat. Add the sesame oil and sesame seeds, stir through and serve immediately and top with the cashews.

This is pretty tasty on its own but would be amazing with some plain rice to soak up the sauce!

Hope you enjoy x

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