3-4 cups stir fry vegetables (we used broccolini, capsicum and spring onions)
1/3 cup roasted cashew nuts
To Serve: Cooked rice or noodles to serve.
To make the stir fry sauce, place the soy sauce, sweet chilli sauce, garlic, ginger and corn flour in a bowl and whisk to combine. Set aside.
Heat a dash of oil in a wok or frying pan on a high heat until hot. Add the Tegel Fresh Chicken Skinless Thighs and cook until golden, about 6 minutes. Remove from the pan and set aside.
Add a splash of oil to the pan and cook the onion until fragrant, about 1 minute. Add the remaining vegetables to the pan and stir fry, until tender and vibrant in colour, about 3 minutes. Add the stir fry sauce and the chicken back to the pan and continue to cook for about 3 minutes.
Remove from heat and toss through the cashew nuts.