With time on your hands and a kitchen to experiment in, you’ve got the perfect opportunity to master a new family favourite. This delicious, sticky, sweet and savoury stir fry will not only keep your spirits high, but it’s the ideal combination of nutritious veggies and mouth-watering flavour. PLUS, you don’t have to be the number one chef on the block to pull it off.

Naturally, any warm dish needs to be paired with the perfect cooking station. When it comes to stir frying, our Slimline Gas on Glass Hob is equipped with highly efficient gas burners that allow you to use fast and reliable temperature control for the ultimate stir fry experience.

For fast, fluffy and non-sticky rice, our electric pressure cooker uses natural steam release making it near impossible to serve uncooked, burnt, or mushy rice.

Find your Gas on Glass Hob here.

500g chicken fillets, sliced into strips
5ml crushed garlic
5ml crushed ginger
1 lemongrass stalk, white part only, thinly sliced
125ml oyster sauce
80ml chicken stock
100g cashew nuts
1 tbsp peanut oil
1 tsp sesame oil
2 red onions, cut into wedges
1 red pepper, sliced
1 green pepper, sliced
1 yellow pepper, sliced
4 carrots, sliced
15g coriander

Mix garlic, ginger, lemongrass, oyster sauce and chicken stock together in a bowl.
Heat a large saucepan, dry roast cashews and set aside.
Add peanut and sesame oil to pan and stir fry onions, peppers and carrots for a few minutes.
Add chicken and fry.
Add sauce and heat through until thickened.
Stir through cashew nuts and coriander and serve with rice or noodles.

To “stir fry” actually means to “stir your food, then fry it”. Letting your ingredients rest for 30 seconds at a time before stirring them will stop unnecessary burning and will keep your chicken from being poached by the steam.

Have some fun and eat good food.


2 cups basmati rice
3 cups water
1 teaspoon salt
1 teaspoon unsalted butter (optional)

Place the rice, water and salt in the bowl of an electric pressure cooker.
Lock the lid on.
Set the pressure cooker to HIGH and set the timer for 4 minutes.
Let the steam release naturally for 10 minutes.
Do not open the release valve.
Carefully quick release the remaining pressure until the lid can open.
Add the butter, if using, and fluff with a fork.
Garnish with chopped coriander.