• 1 packet of hokkein noodles, or 1 cup of rice
• 1 chicken breast, pounded down, in strips
• 1 brunch of broccolini or 1/2 head of broccoli, chopped
• 1 onion, roughly chopped or quartered 
• 1 large capsicum, sliced 
• 1 jalapeño  or chili pepper, depending on spice level, optional

• 5 tablespoons of high quality soy sauce
• 1 tablespoon of hoisin sauce, tamari sauce as an alternative
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 2 cloves of garlic, minced
  

Method

1. Combine the ingredients for sauce (soy sauce, hoisin sauce, rice vinegar, sesame oil and garlic) and set aside

2. Heat a wok or large skillet to medium high and add oil (vegetable oil or another neutral oil). Add cashews and stir them constantly until they brown. Remove and set aside. 

3. Add chicken to the pan and cook until the outside turns brown but don't cook all the way through, or 5-6 minutes. 

4. Remove the chicken and add the onion, capsicum, broccoli and optional peppers until the onion is softened and translucent. If you like your vegetables softer, keep cooking for another few minutes, keeping in mind the chicken has to continue to cook. 

5. Return the chicken and cashews to the pan, and add the sauce. Stir together and allow sauce to thicken and the chicken to cook. 

6. Serve over prepared noodles or cooked rice, cooked in a chicken or bone broth.

Want to add a bit more flavour and texture? You can coat your chicken in cornstarch or flour, with some salt, pepper and herbs like lime zest, cardamom, or cilantro, then brown in the pan — it adds the flavour from the spices and caramelisation from the flour. Including 1/2 tablespoon of chili oil or chili sauce if you enjoy spice. Also, adding garnishes like oregano, lemongrass and lime juice or lime zest can also add depth of flavour.