Chinese Cashew Chicken Wok | Quick 20-minute Dinner

Cut the chicken breast fillets into bite-sized cubes or thin strips. Dice the bell pepper and trim the ends of the snap peas. Slice the spring onions, separating the white and green parts. Finely mince the garlic and ginger.

In a small bowl, mix together the soy sauce, oyster sauce, honey, cornstarch, and 50 ml of cold water until the starch is completely dissolved.

In a dry wok or deep frying pan, toast the raw cashews over medium heat for 1-2 minutes until golden brown, then set aside on a plate.