Ingredients

· 2 teaspoons sesame oil

· 6 chicken fillets, thinly sliced

· 1 red onion, cut into wedges

· 1 garlic clove, thinly sliced

· 1 piece ginger, cut into matchsticks

· 1 bunch baby broccoli, cut into lengths

· 300 g mixed exotic mushrooms, sliced

· 1 teaspoon Chinese five-spice powder

· 1 tablespoon black bean sauce

· 2-3 red chillies, finely chopped

· 1 tablespoon apple cider vinegar

· ¼ cup oyster sauce

· 75 g cashews, toasted

· Steamed rice, to serve

Method

Heat half the oil in a wok over high heat. Stir-fry the chicken, in batches, for five minutes or until golden brown and cooked through. Transfer to a bowl. Heat the remaining oil in the wok. Add the onion, garlic and ginger and stir-fry for one min. Return the chicken to the wok with the baby broccoli and mushrooms, stir-fry for two minutes or until the mushrooms are just tender. Add the Chinese five-spice, black bean sauce, red chillies, if using, and apple cider vinegar to the wok. Stir-fry until aromatic. Add the oyster sauce and cashews. Stir-fry until the mixture is heated through and well combined. Divide the rice and stir-fry mixture among serving bowls. Sprinkle with fresh coriander leaves.