This modified version of the Thai dish Gai Sam Ros, or Gai Pad Med Mamuang, is a popular takeaway meal which makes this recipe a great one to have on hand as an alternative to eating out.

It looks like a lot of ingredients, but most are very common in Asian dishes so if you have them stockpiled you'll be able to use them for many recipes.

This goes great served with freshly cooked rice, if you use the absorption method, start cooking your rice before you begin this recipe and they will both be ready around the same time.

INGREDIENTS

• 400 grams of skinless chicken breasts, sliced into thin pieces
• 1 broccoli, stem removed and cut into florets
• 2 carrots, cut into sticks
• 1 small onion, sliced
• 1 capsicum, stem and seeds removed then cut into sticks
• 3/4 cup roasted cashew nuts (you can toast them yourself in a frying pan if you only have raw nuts)
• 2 tsp minced garlic
• 2 tsp crushed chilli or 1 tsp chilli flakes (optional, to taste)
• 1 tbsp olive oil
• Several tbsp water

THE SAUCE:

• 1 cup chicken stock
• 2 tbsp soy sauce
• 1 tbsp brown sugar or 1 tbsp honey
• 1 tbsp kecap manis (sweet soy sauce)
• 1 tbsp fish sauce or oyster sauce
• 1 tsp cornflour
• Several tbsp water

METHOD

Heat olive oil, onion, minced garlic and chilli in a large heavy based frying pan over medium heat until fragrant. Add sliced chicken and stir fry until cooked through/browned. While waiting for the chicken to cook, put all sauce ingredients in a separate small bowl with a whisk or fork and set aside.

Add broccoli, carrots and capsicum, add a little water and continue to stir fry until veges are almost tender but still crisp (around 7-9 minutes).

Add sauce to pan and toss to coat well, continuing to stir until sauce has thickened slightly. If sauce thickens too much or you prefer a less thick sauce, add a little extra water. Add cashew nuts just before serving - you can either toss through the pan or sprinkle as a garnish once served.

Serve with fresh basmati or jasmine rice.

TIP: You can substitute the chicken in this recipe for beef, pork or tofu.

 Image / NZ Real Health