Quick & easy to prepare, the chicken & mushroom stir-fry is calorie & macro friendly!
Heat half the oil in a wok or large frying pan over high heat. Stir-fry the chicken, in 4 batches, for 2-3 mins or until golden brown and cooked through. Transfer to a heatproof bowl.
Heat the remaining oil in the wok or pan. Add the onion, garlic and ginger and stir-fry for 1 min. Return the chicken to the wok or pan with the baby broccoli and mushroom and stir-fry for 1-2 mins or until mushroom is just tender.
Add the Chinese five spice, black bean sauce, chilli, if using, and rice wine or sherry to the wok or pan. Stir-fry for 30 secs or until aromatic. Add the oyster sauce and cashews. Stir-fry until mixture is heated through and well combined.
Divide the rice and stir-fry among serving bowls. Sprinkle with coriander.