12 February 2019   

2 mins read
Check out this Stir Fry chicken recipe by Sashi Cheliah, Masterchef Australia Winner 2018, as cooked at the Stockland Home Sweeter Home event!

Chicken Stir Fry

Serves 2


400g boneless chicken thighs skin removed and diced

4tbsp oyster sauce

1tsp dark soy sauce

1tsp cracked black pepper

2 cloves garlic finely chopped

20g ginger thinly sliced

6-8 dried chilli break into half

1 small carrot sliced

½ green capsicum diced

1tsp sesame oil

20 roasted cashew nuts halved

1 spring onion thinly sliced for garnish




Cut the chicken 2cm by 2cm and marinate it with oyster sauce, soy sauce and pepper in a medium bowl. Mix it well and use a cling film to cover the chicken for 10 minutes.

Meanwhile, chop the ingredients garlic, ginger, dried chilli, carrot and capsicum.

Heat a wok or a large frypan over medium heat and add oil and bring to simmer.

Add garlic, ginger and dried chilli and saute them. Stir for about 2 minutes or until fragrant.

Add marinated chicken and cook over high heat for 5-6 minutes.

Add capsicum and carrot and saute for another 1-2minutes over the high heat.

Add sesame oil and remove dish from the heat.

Add roasted cashew nut and garnish with spring onion.

Best served with jasmine rice.