Active time: 10 minutes
Total time:  20 minutes
Serving Size: 3 portions
Calories per portion: 291 kcal



200 g free range chicken thigh fillet, sliced

10 g bean paste

20 g oil


5 pieces baby corn, cut into 1 inch length

30 g red capsicum, shredded

30 g green capsicum, shredded


5 g dark soy sauce

30 g water

5 g sugar

½ tsp salt

1 tsp cornstarch


30 g roasted cashew nuts


  1. Place ingredients A into mixing bowl and cook 5 min 100°C Reverse Speed Slow Stir.
  1. Add ingredients B and sauce, cook for 3 min 30 sec 120°C Reverse Speed Slow Stir.
  1. Garnish with some roasted cashew nuts before serving.



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