Ingredients

· Vegetable oil for frying

· 4 chicken thighs

· 1 piece ginger

· 2 garlic cloves

· 2 tablespoons soy sauce

· 2 tablespoons oyster sauce

· 1 lemon juice

· 1 tablespoon sesame oil

· 400 g rainbow stir fry

· 50 g cashews

Method

Heat the oil in a deep frying pan. Stir-fry the chicken until cooked through. Meanwhile, in a bowl, whisk together the ginger, garlic, soy and oyster sauces, lemon juice and sesame oil. Add the stir-fry packs to the wok and stir-fry over a medium-high heat for a few minutes until wilted. Add the sauce and a splash of water and toss to warm through. Add the cashews and serve with rice.