Saucy Chicken & Cashew Noodles

Method:

• Place chicken pieces into a bowl. Add the soy sauce, Chinese cooking wine and cornflour. Combine.
• Cook noodles in a large pot of boiling water, as per packet instructions. Remove and set aside.
• Place a large stainless steel frying pan or wok onto medium/high heat. Add 1 tablespoon of vegetable oil and let it heat. Brown and cook the chicken pieces in batches, for approximately 3 minutes each side. Don’t overcrowd the pan, or the chicken will stew.
• Deglaze the pan with a few tablespoons of water (if needed). Then add 1 tablespoon vegetable oil and let it get nice and hot over very high heat. Add onion and cook, stir frying for 1 minute. Add the mushrooms and let them cook for 1-2 minutes (if you notice the onion browning too much, add a little sauce). Add red capsicum and 2 tablespoon sauce and keep everything moving over high heat. Add cabbage, carrot, bok choy and a few more tablespoons of the sauce and stir fry quickly over high heat.
• Add the chicken back to the pan, along with the cashews and the noodles. Add any sauce you have left and toss everything together quickly over very high heat.