Chicken aubergine and cashew stir fry recipe

Bring water to a boil in a wok. Add the chicken to the boiling water and cook for about 12 minutes. Then place in a colander and drain. Rinse the wok and pat dry.

Heat 3 tbsp of oil in the wok and fry the aubergine in it. Add the mushrooms and sauté. Add spring onions and onion and fry briefly. Remove the vegetables.

Add the remaining oil to the wok, add the chicken, fry quickly to colour and remove.

Add garlic and ginger to wok and fry until translucent. Add chicken back in and stir.

Add the vegetables, fry together briefly, add oyster sauce, Kikkoman soy sauce and Kikkoman toasted sesame oil and mix well.

Fold in half of the cashews. Squeeze the juice of the lime over the chicken and vegetable mixture.

Garnish the dish with coriander, remaining cashews and spring onions.

Finish by seasoning with soy sauce and sesame oil for perfect glaze, aroma and flavour.