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.