Thai cashew chicken

Step 1/9

• 1 tbsp light soy sauce
• ½ tbsp oyster sauce
• ½ tbsp dark soy sauce
• ¼ tsp Ground white pepper
• 3 tbsp Water or stock
• 1 pinches salt
• 1 pinches sugar

Mix the seasoning ( soy sauce, oyster, white pepper, salt, sugar and stock) in a bowl and set aside for later

Step 2/9

• 30 ml vegetable oil
• 50 g Cashew nuts

Add 1/2 cup of oil to wok, heat up and fry cashews for 1 min until golden, drain and set aside for later

Step 3/9

• 25 g Dried red chili

In same oil fry dried chillies for 1 min until crispy, drain and set aside for later

Step 4/9

• 200 g chicken breasts
• 1 tbsp Plain flour

Dice the chicken, mix with flour to coat and fry in same oil until golden for about 5 mins

Step 5/9

• 1 tbsp garlic
• ½ onion
• ½ Red chili
• ½ Banana chili

Cut and ready all garlic, onions and fresh chilies

Step 6/9

Heat 1 tbsp of oil in a wok on medium heat, fry garlic for a few seconds then onion until soft, then add fresh peppers

Step 7/9

Add the seasoning sauce prepared earlier and stir fry, it should start to thicken

Step 8/9

Add in chicken, cashews and chilies from earlier and stir in well to coat

Step 9/9

• 1½ scallions

Add scallions (chopped), turn off heat and stir in. Can be served with steamed rice.