Chicken Stir-fry with an Oyster and Spring Onion Sauce

This is a variation of the chicken stir-fry I had yesterday, with additional spring onion.

A basic mix of stir-fry vegetables from the local co-op - bean sprouts, red and yellow pepper, two colours of cabbage, red onion, and sliced carrot. Supplemented by a handful of unsalted cashew nuts, some bamboo shoots, and a little sliced water chestnut. Stir-fried in a wok for around seven minutes, starting at a high heat, and a middling heat for the rest of the time. Stir frequently. Watch its progress carefully, and judge readiness by eye.

I heated the roast chicken pieces (diced chicken breast), two diced spring onions,  and the cashews in a high sided pot at a high heat,  along with a drizzle of sunflower oil. Stirred for a couple of minutes until the chicken and the cashews began to brown, then the heat was turned down substantially.

I added the Oyster and Spring Onion Sauce (ready made and sourced from Aldi) to the pot and stirred the ingredients thoroughly together. Simmered under a glass lid for five minutes, stirring occasionally.

There is no garlic or chilli in this stir-fry. Why buy a deliciously flavoured sauce only to risk wrecking the result with additional strong flavours?

Decant the vegetables to a serving plate. Add the chicken pieces with the sauce, cashews and spring onion on top of the stir fry, and serve. Fifteen minutes from start to finish, if you are used to using two cooking vessels simultaneously. And delicious!