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Heat wok over a high heat and add the groundnut oil. When hot, add garlic & ginger and fry for 30 seconds.
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Add the chicken and stir-fry for 2 minutes.
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Now add the onion, carrot, water chestnuts, bamboo shoots & baby corn and continue to stir-fry for 2 more minutes.
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Add the oyster sauce, soy sauce & stock then season with the salt & pepper. Stir well, bring to the boil and then simmer for 2 minutes.
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Add in the cornstarch mixture to thicken the sauce to your liking, stirring as you do.
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Once it’s the consistency you desire, remove from heat and stir in the cashew nuts & sesame oil. Serve & dig in!
Recipe courtesy of The Smokin' Elk
