CASHEW CHICKEN STIR FRY
150ml water 1 cube chicken bouillon 400ml oyster sauce 70ml dark soy sauce 130ml Thai soy sauce 1 For the sauce, mix the sugar and water in a pan and bring to the boil, stirring until sugar has dissolved. Add the chicken bouillon and stir until dissolved. Add remaining ingredients and bring to the boil, then reduce heat and simmer for 1-2 minutes. 2 Allow to cool before decanting into an airtight container and refrigerate until needed. (Makes about 1 litre.) 3 Place chicken in a bowl and toss with cornflour. Heat oil in a wok and fry chicken until brown. Add dark and light soy sauce and stir, scraping the pan to deglaze. 4 Add remaining ingredients and stir-fry for 2 minutes. 5 Add 300ml of the prepared stir-fry sauce, heat through and serve with rice.