2 tablespoons extra-virgin olive oil
2 free-range organic chicken breasts, cut into thin strips
2 garlic cloves, crushed
1 inch piece of fresh root ginger, grated
1 broccoli cut into small florets
6 spring onions, finely sliced
½ cup mushrooms, halved
3 ounces of bean sprouts
3 tablespoons oyster sauce
1 tablespoon soy sauce
4 ounces chicken stock
Juice of ½ lemon

Heat 1 tablespoon of olive oil in a large pan or wok and add the chicken strips. Fry for approximately 5 minutes turning continuously and until cooked through. Remove from pan onto plate and set aside.

Heat the remaining 1 tablespoon of oil in the same pan and add the ginger and garlic. Cook on low heat for approximately 1 minute taking care not to burn the garlic. Add the broccoli, onions and mushrooms and cook for a further 5 minutes. Return the chicken to the pan and add the sprouts, soy and oyster sauced, stock and lemon juice. Cook for a further 1 to 2 minutes. Toss well and serve.

Sprinkle with cashew nuts if desired.

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