This Chinese influenced stir fry is perfect for your quick, easy midweek Thai fix! It’s really colourful and you get a lovely crunch from the Cashews. As we’re stir frying and the dish comes together quickly, it’s important to have all your ingredients ready and chopped in front of you!
It’s so simple but looks like you’ve made a real effort so it’s a great little number to knock up if you’re having last minute guests.
Ingredients
- 4 medium sized free range chicken thighs cut into bite size pieces
- 1/2 red pepper cut into strips or a mixture of peppers
- 1/2 large red onion
- Handful spring onions sliced on the diagonal about an 2.5 cm long
- Handful cashew nuts
- 4-5 cloves garlic chopped
- 1-2 long red dried chilli (optional)
- 3 tbs Vegetable or Groundnut oil for frying
- 1 lime cut into pieces
- Coriander to garnish
Sauce
- 1 tbs oyster sauce
- 1 tbs Thai light soy sauce
- 1 tbs Fish Sauce
- 1 tbs Dark soy sauce
- 1 tbs white sugar
- 3 tbs water
Servings: people
Units:
Instructions
- First, mix all the sauce ingredients in a bowl minus the water.
- Heat your wok or large frying pan to medium and either dry toast the cashew nuts or sauté until brown depending how healthy you’re being and set aside
- In the same wok heat 1 1/2 tablespoons of oil on a medium/high heat and fry the chicken until browned and almost cooked through, about 3-4 mins, set aside
- Heat the remaining oil and toss in the garlic and chilli if using.
- Stir fry for 30 seconds then go in with the onions, then the peppers and cook for a couple of minutes
- Put the reserved chicken back in, keeping everything moving
- Pour in the sauce and sugar and enough water to make it “saucy”, don’t add it all the water at once, you can always add more!
- Let it bubble away for another couple of minutes to cook the chicken through, moving it around to stop it catching. Throw in the cashews
- Remove from the heat, squeeze over some lime and throw in the coriander if using and serve with some fluffy steamed Jasmine rice….
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