Recipes:

Serves: 4

Ingredients

1/3 cup oyster sauce
1 Tbsp sherry or water
½ tsp Chinese five spice powder
1 Tbsp oil
750g chicken thigh fillet, trimmed, cut into thin strips
½ cup unsalted roasted cashew nuts
1 bunch baby bok choy, trimmed, washed, cut in half lengthways

Method

1. Combine oyster sauce, sherry and Chinese five spice powder in a jug. Set aside.

2. Heat a wok over high heat until hot. Add 2 teaspoons oil and 1/4 of chicken. Stir fry for 2 to 3 minutes or until chicken is golden and cooked through. Transfer to a bowl. Repeat three times with chicken, adding oil as required. Pour prepared sauce into wok. Return chicken to wok. Stir fry for 1 to 2 minutes or until heated through. Stir though cashew nuts. Spoon chicken mixture over steamed bok choy and serve.

3. To cook bok choy: bring 2 cups of water to the boil in a deep saucepan. Add prepared bok choy. Cover. Simmer for 2 to 3 minutes or until tender and bright green. Drain.

	Per Serve

* Nutritional information is based on dry-roasted cashew nuts and 0.8 Tbsp oil (some oil would be lost when draining chicken). The nutrient values listed are estimates only and are influenced by the brand of processed ingredients used. They can also be affected by natural biological variations in the nutrient content of non-processed foods, such as vegetables, spices, poultry, fish and meat, due to differences in agricultural conditions. The nutrient values were calculated by an experienced dietitian using FoodWorks dietary analysis software (Professional Edition, version 3.2 Xyris Software Pty Ltd, Highgate Hill, Qld, Australia), based on the Australian food composition tables and food manufacturer's data.