Serves 2-3
300 g sliced chicken thigh or breast
1/3 cup fried cashew nuts
3 cloves garlic, minced
5 - 7 dried chillies, chopped
2 Tbs red and green spur chilli, sliced
½ cup water chestnuts, peel and boiled
¼ cup spring onion, cut into 3 cm pieces
½ cup all purpose flour
¼ of an onion
2 Tbs (30 mL) vegetable oil
1 Tbs (15 mL) roasted chilli paste
1 Tbs (15 mL) tomato sauce
2 Tbs (30 mL) oyster sauce
1 Tbs (15 mL) soy sauce
1 Tbs (15 mL) sugar
1 Tbs (15 mL) sesame oil
½ tsp salt
Stir Fried Chicken with Cashew Nuts
1. Heat vegetable oil in a wok and add dried chillies. Fry until fragrant and then leave on a plate to cool.
2. In a bowl, mix the flour and chicken. Heat the oil in a wok on medium heat then stir-fry the chicken until light brown. Set aside cooked chicken to cool.
3. Heat the vegetable oil and add in the garlic. Stir-fry over medium-high heat until fragrant, about ½ minute. Add the fried chicken, onion and water chestnuts. Stir-fry for 1 minute.
4. Add remaining ingredients except the spring onion to the wok. Continue to stirfry for 2 - 3 minutes on low heat. Taste and add more seasoning if needed. Place into a dish and garnish with spring onion.