Want a meal you can cook in 20 minutes? I hear you! And I have the perfect solution: my stir-fry oyster chicken, which can be whipped up in a snap on even the busiest of days. It is an easy and flavoursome option for lunch or dinner – and all you need to enjoy a taste of Asian comfort food. It is saucy, extremely aromatic and, good news, a winner with kids, too.

The speedy stir-fry cooking method results in tender, juicy meat. And the chicken smothered in oyster sauce with cashew and dried chillies is the perfect balance of sweet and savoury.

Intensely flavoured oyster sauce is a must-have on your shopping list – it is amazing what the complex umami notes of this sauce can do for a dish. I’ve used carrot and capsicum in the recipe here, but feel free to replace them with whatever vegetables you have on hand. It will taste wonderful regardless of how you alter the ingredients.

Get your wok out and get cracking. And if you don’t have a wok, don’t worry – you can always use a large frypan. It’s truly a wonderful pleasure gobbling the resulting dish down with a bowl of warm jasmine rice. I’m sure it’ll become a staple in your home once you try it.

See here for Sashi’s oyster sauce chicken with cashew nuts and dried chilli recipe.