Ingredients
Serves 4-6
¼ cup peanut oil
75g cashew nuts
300g chicken breast, thinly sliced
150g rhubarb, sliced
1 clove garlic, thinly sliced
75ml water/ stock
150ml wok sauce (see below)
¼ bunch chives
Small handful of Thai basil
Wok sauce
50ml ginger juice
100ml ketjap manis
150ml soy sauce
200ml Chinese cooking wine
300ml oyster sauce
300ml hoisin sauce
Method
Heat the oil in a wok, add the cashews and stir constantly until browned all over, remove and set aside.
Add the chicken and fry until cooked, add the rhubarb and the cashews, toss quickly then add the garlic and water/stock.
Stir in the wok sauce. Heat through and finish with the chives and basil. Serve immediately.
Sauce
Mix all the ingredients together and keep in the fridge until needed. This sauce will last for up to 2 months in the fridge. Ginger juice can be made by using either a juicer or by grating ginger and then squeezing out the juice by hand.