Speedy Thai Chicken and Cashew Stir-Fry

Chop the free-range chicken thigh into 2 cm chunks. Finely slice the red onion. Slice the carrot (unpeeled) into 1 cm discs. TIP: Keep the skin on the carrot to retain its nutrients! Trim the ends of the snow peas. Peel and crush the garlic. Peel and finely grate the ginger. Finely slice the long red chilli (if using).

Heat a large wok or frying pan over a medium-high heat. Add the roasted cashews and cook, stirring, for 3-4 minutes, or until toasted. Set aside. Return the pan to a high heat, add a drizzle of olive oil and the chicken and cook, stirring, for 5-6 minutes, or until browned and cooked through. Set aside on a plate. TIP: If the chicken doesn't fit in a single layer in the pan, cook it in batches to keep from overcrowding and stop it from stewing.

Return the large pan to a high heat and add another drizzle of olive oil (if needed). Add the red onion, carrot and snow peas and cook, stirring, for 3 minutes, or until the onion has softened. Add the garlic and ginger and cook, stirring, for 1 minute, or until fragrant.

Return the chicken to the pan with the veggies and add the kecap manis, fish sauce and soy sauce. Stir-fry for 1 minute, remove the pan from the heat and stir through the water (1/2 cup for 2 people/ 1 cup for 4 people).