Stir-fried Chicken with Cashew Nuts

Stir-fried Chicken with Cashew Nuts

    3 tablespoons minced garlic

    500 g (1 lb) boneless chicken breasts, cut into bite-sized pieces

    1 medium onion, halved and thinly sliced to yield 1 cup

    1 small carrot, peeled and cut into sticks to yield 1 cup

    120 g (4 oz) green beans, cut into lengths to yield 1 cup

    1 small bell pepper, deseeded and cut into strips to yield 1 cup

    1 tablespoon fish sauce

    2 tablespoons oyster sauce

    1 tablespoon sugar

    95 g (¾ cup) roasted unsalted cashew nuts

    1 spring onion, sliced, to garnish

    Crispy Fried Dried Chilies

    3 tablespoons oil

    6 dried red chilies, soaked in wаrm wаtеr fоr 15 mіnutеѕ until soft, ѕtеmѕ dіѕсаrdеd, dеѕееdеd  and drained

    1 Make the Crispy Fried Dried Chilies first by heating the oil in a wok over mеdіum heat аnd ѕtіr-frу the gаrlіс for 1 tо 2 mіnutеѕ, until fragrant and crispy. Remove the chilies and drain on paper towels. Set aside.

    2 In the same wok, heat the leftover oil over medium heat and stir-fry the garlic for 1 to 2 minutes, until fragrant and golden brown. Add the chicken and stir-fry for about 3 minutes until cooked. Add the onion, carrot, green beans and bell pepper, and stir-fry for 3 to 5 minutes until the vegetables are tender. Season with the fish sauce, oyster sauce and sugar. Stir-fry for 3 more minutes and remove from the heat. Finally stir in the Crispy Fried Dried Chilies and cashew nuts.

    3 Serve hot on a serving platter, garnished with spring onion.

    Serves 4 to 6

    Preparation time: 25 mins

    Cooking time: 15 mins