Chicken & Cashew Stir Fry

INGREDIENTS:

2 cups Long Grain rice
600gr chicken fillets, trimmed
2tbs cornflour
2tbs peanut oil
6 green onions cut into 3cm lengths

1 lge capsicum, quartered, deseeded and thinly sliced
1/4 cup roasted cashew nuts

STIR FRY SAUCE:

2 tblspns oyster sauce
2 tbsp sweet chilli sauce
1 tbs ketcup manis
1 tbs brown sugar

METHOD:

Cook rice as per pack instructions
Combine all ingredients in a ceramic bowl and set aside.
Cut chicken into 1 1/2cm thick strips.
Place cornflour in plastic bag.
Add 1/3rd of the chicken to the corn flour & shake to coat.
Heat wok over high heat until very hot.
Add 2 tsps oil & chicken.
Stir fry for 2-3 mins or till chicken is golden.
Transfer to bowl.
Repeat twice with remaining chicken, cornflour & oil.
Add remaining oil to wok, swirl to coat.
Add onions & capsicum.
Stir fry for 1 min.
Add chicken, rice & sauce, stir fry for 2 mins or until heated through.
Stir in cashews & serve.