• 2 tbsp chinese rice wine or dry sherry
  • 1 tbsp cornflour
  • 4 tbsp soy sauce
  • 400g Turk's free-range, skinless chicken thighs sliced into strips
  • 2 or 3 tbsp canola or peanut oil
  • 2 tbsp fresh ginger peeled and chopped
  • 1 red capsicum cored and sliced
  • 1/2 cup oyster mushrooms (or white button) sliced
  • 2 cups asparagus trimmed and cut on angle (or broccolini, if unavailable)
  • 1/2 cup snow peas trimmed
  • 1 tbsp sesame oil
  • 1/4 cup toasted cashews (optional)


  1. In a bowl, combine the wine or sherry, cornflour and soy sauce, add the chicken and set aside for up to 30 minutes. Prepare all vegetables and have them ready beside the stove.
  2. Heat the oil in a wok-shaped deep frying pan and, when it’s starting to smoke, add the marinated chicken. Stir constantly, moving the chicken up the sides of the wok, and cooking until it is no longer pink. Remove and keep warm.
  3. Add a bit more oil if needed, then stir-fry the ginger, capsicum, mushrooms and asparagus or broccolini for 2 minutes on a high heat. Add a splash of water, then cover with a lid to let the steam cook the vegetables for a few minutes. Return the chicken to the wok and add the snow peas and sesame oil. Cook for just a few minutes to reheat the chicken, checking that it is cooked properly. Check the seasoning and serve with rice or noodles, sprinkled with cashews if using.