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Chicken & Cashew Stir fried


200 gr chicken breast, cut into bite-size cubes

1 tablespoon cassava flour or all-purpose flour

1/3 cup natural taste cooking oil

1 tablespoon garlic, crushed and roughly chopped

1/2 cup yellow onions, sliced into thin wedges

1/3 cup dried red chilies, fried and cut into 2.5 cm (1″) pieces

1/2 cup raw cashew nuts

1/3 cup fresh long red chili peppers, thinly julienned

1/3 cup fresh banana chili peppers, cut into thin long strips

1/3 cup spring onions, cut into 2.5 (1″) cm strips


1 tablespoon light soy sauce

1/2 tablespoon dark soy sauce

1/2 tablespoon oyster sauce

1/4 teaspoon ground white pepper

pinch of salt

pinch of sugar

3 tablespoons stock or water


Mix all the seasoning ingredients. Set aside.

Fry the cashew nuts until light golden; set them aside on paper towels to absorb excess oil.

Fry the dried chilies until shiny and crispy; set aside on paper towels to absorb excess oil.

Roll the chicken cubes in flour. Remove any excess flour, and deep fry the chicken on medium-high heat until it turns light golden. Set the chicken aside on paper towels to absorb excess oil.

Julienne the long red peppers, and cut both the onion and the green banana pepper into thin slices. Set aside.

Wipe the wok clean with a paper towel, and place it back on the heat. Add about 1/2 tablespoon of oil and the garlic, and stir fry quickly until fragrant; do not allow the garlic to brown.

Add the sliced yellow onions, and stir fry until they become translucent.

Add the fried chicken, along with the fried cashew nuts and fried dry chilies.

Add the seasoning sauce and stir fry until it thickens : toss all the ingredients together until everything is evenly coated with the sauce.

Add spring onions and fresh chilies and stir fry; mix.



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