Thai Cashew Chicken

• tiempo total: 7 minutes

Ingredientes

Thai Cashew Chicken

2 tbsp peanut oil (or canola or veg oil)

1/2 cup raw cashews , unsalted

1 garlic clove , finely minced

1/2 onion (brown, yellow, or white), cut into thin wedges

200g/7oz chicken thighs , skinless and boneless, sliced into 1cm / 1/3" thin strips

2 green onions , cut into 2.5cm / 1” lengths, white part separated from green part

1/2 red cayenne pepper , deseeded and finely sliced on the diagonal (omit or reduce if preferred, or use 1 birds eye or Thai chilli for spicier!)

SAUCE - mix: 1 tbsp oyster sauce, 1 tsp dark soy sauce, 2 tsp fish sauce, 1 tsp white sugar, 3 tbsp water

Instrucciones

Heat oil in wok or large skillet over medium heat cook cashews 4 to 5 min stirring constantly until deep golden and crunchy, remove with slotted spoon.

Turn heat up to high. Using remaining oil, add garlic and onion, cook 30 sec. Add chicken, cook 1 1/2 min. Add white part of green onions and chilli, cook 1 min or until chicken is just cooked through.

Add Sauce and cook for 1 – 1 1/2 min until sauce reduces and caramelises, coating the ingredients - chicken should darken. Toss in cashews and green part of green onions, toss 30 sec. Serve with jasmine rice!