Servings: 4  |  Total time: 30 mins

Nutritional information: (average serve)

  • Calories: 487
  • Protein: 51g
  • Carbs: 12g Sugars: 7g
  • Fat total: 24g | Sat Fat: 5g


2 tsp sesame oil

6 chicken thigh fillets, trimmed, thinly sliced

1 red onion, cut into wedges

1 garlic clove, thinly sliced

5cm piece of ginger, peeled, cut into matchsticks

1 bunch broccolini, cut into 5cm lengths

300g mixed exotic mushrooms (such as oyster, enoki, king brown & shiitake), torn or sliced

1 tsp Chinese five spice

1 tbsp black bean sauce

1 long red chilli, seeded, finely chopped (optional)

1 tbsp Chinese rice wine or dry sherry

¼ cup (60ml) oyster sauce

½ cup (75g) cashews, toasted

Steamed jasmine rice, to serve (optional)

Coriander to serve


Step 1

Heat half the oil in a wok or large frying pan over high heat. Stir-fry the chicken, in 4 batches, for 2-3 mins or until golden brown and cooked through. Transfer to a heatproof bowl.

Step 2

Heat the remaining oil in the wok or pan. Add the onion, garlic and ginger and stir-fry for 1 min. Return the chicken to the wok or pan with the baby broccoli and mushroom and stir-fry for 1-2 mins or until mushroom is just tender.

Step 3

Add the Chinese five spice, black bean sauce, chilli, if using, and rice wine or sherry to the wok or pan. Stir-fry for 30 secs or until aromatic. Add the oyster sauce and cashews. Stir-fry until mixture is heated through and well combined.

Step 4

Divide the rice and stir-fry among serving bowls. Sprinkle with coriander.