1 x Marion’s Kitchen Cashew Chicken, which includes:
1 tbsp vegetable oil
1 onion, sliced
400g diced chicken
1 capsicum, seeded and cut into strips
1 bunch asparagus, trimmed and cut into bite-sized batons
100g snow peas, trimmed
Toast the chopped CASHEWS in a dry wok or frying pan over medium heat until golden. Remove from heat and set aside for later.
Heat oil in a wok or frying pan over medium-high heat. Add onion and stir-fry until starting to brown. Add chicken and stir-fry until almost cooked. Drain away the liquid from the BABY CORN and add them into the pan along with the capsicum, asparagus and snow peas. Stir-fry for another minute.