½ cup cooking oil for frying, extra for sauteing

500g Our Cow skinless chicken thighs, cut into bite sized pieces

1 shallot, quartered

2 garlic cloves, minced

20g ginger, thinly sliced into strips

½ cup Three Threes Tomato sauce

1 tbsp sugar

1 tbsp oyster sauce

1 tbsp light soy sauce

1 capsicum, seeds removed and cut into 2cm squares

3 stems of spring onions, cut into 5cm lengths

½ cup roasted cashews

Salt and pepper to taste

Thinly sliced spring onions

Place a wok over medium heat. Season the chicken with some salt and pepper and fry in the oil for 7 minutes tossing frequently. Remove and set aside. 

In the same wok, add in 1 tbsp of oil. Add in the shallots, ginger and garlic to flavour the oil. 

Add in the tomato sauce, sugar, oyster sauce and soy.

Next, add in the capsicum and cook for 3 minutes before adding in the spring onions.

Just before removing from heat, add in the cashews and toss through. Serve with some steamed jasmine rice.