Easy Chicken & Cashew Stir-Fry

Heat a wok over a high heat, add the oil and once smoking hot add the chicken and stir-fry for a minute.
Add the oyster sauce, and light and dark soy sauce, stirring well to coat the chicken and cook for a further minute or two.
Meanwhile, lightly toast the cashew nuts in a dry frying pan, over a medium-high heat, for 2-3 minutes, until golden. Keep the nuts moving in the pan to avoid burning. Remove from the heat and set aside.
Add the onion, peppers, garlic and ginger and continue to sauté for a further 2 minutes.
Now add the chicken stock and stir-fry until the chicken is cooked through.
Stir in the spring onion and toasted cashew nuts, ensuring everything is coated with the sauce.
Serve immediately with steamed rice or noodles.