1 skinless chicken breast, thinly sliced
2 tbsp sweet soy sauce (Kecap Manis)
1 tsp seasoning sauce
½ red onion, finely sliced
1 clove garlic, chopped
1 tsp ginger, julienned
3-4 tbsp extra virgin olive oil
250g mixed mushrooms (oyster, shiitake, enoki, king brown), sliced
1 pinch chilli powder
1 bunch broccolini, sliced on the vertical
2 tbsp sliced water chestnuts, drained
3 spring onions, sliced into batons
¼ cup coriander, chopped
1 cup cashews, toasted and chopped
1 tbsp sesame seeds
¼ cup rice wine
Salt and pepper
Place the chicken in a bowl with the sweet soy and seasoning sauce and stir to coat. Set aside to marinate while you prepare the remaining ingredients.
Heat a large non-stick pan over medium-high heat. Add the onion, garlic and ginger, then the oil and mushrooms. Season with salt and pepper and saute for a few minutes until the onions have softened.
Move the mushroom mixture to one side of the pan and add the chicken and chilli powder. Fry until it turns opaque then add the broccolini and toss together. Sauté for about 5 more minutes until just cooked through.
Add the water chestnuts, spring onions and coriander and toss together. Add the cashews, sesame seeds and rice wine, toss together again, then remove from the heat. Serve as is or with noodles or steamed rice.