Rainbow Stir-fry

Ingredients

• 2 cups either chicken thighs or breasts finely sliced
• 1 bunch spring onions washed & chopped roughly
• 1 cup fresh bean sprouts
• 2 red capsicums chopped into 2cm strips
• 4 yellow squash chopped into bite size pieces
• 1 bunch of asian vegetables of your choice washed and sliced
• ½ cup cashews unsalted
• 2 teaspoons ginger
• 2 teaspoons garlic
• Splash Rice Bran oil
• 1 teaspoon light soy sauce
• 1/3 cup Ayam oyster sauce