Tender pieces of chicken are stir fried with cashew nuts, red chilies and a touch of garlic for a delicious combination.


200g of sliced chicken

2 tablespoons of oil

1 dried red chili, cut into bite size pieces or 1 large red chili sliced

2 garlic cloves, finely chopped

1/4 cup sliced onions

a pinch of salt

1 tablespoon fish sauce

1 tablespoon light soy sauce

1/2 teaspoon sugar

2 tablespoons oyster sauce

3 tablespoons water or chicken stock

1/4 cup, spring onions, cut into 3cm long pieces

1/4 cup roasted cashew nuts


1- Heat the oil in a wok. Add the garlic, and dried chili and fry until golden brown.

2- Add the chicken and  onion and a pinch of salt and stir-fry until they both change colour.

3- Season with oyster sauce, fish sauce, light soy sauce and sugar.  Stir until well mixed.

4- Add the water or chicken stock and use higher heat to bring to the boil.

5- When boiling add the spring onion and cook for a few seconds.

6- Turn off the heat and stir the cashew nuts.

6- Serve with rice.


– Chicken can be replaced by tofu.

– Instead of chicken stock you can use vegetable stock.

– Add more dried red chili for a spicy chicken.


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