Directions
- 1Chop one brown onion.
- 2Chop one green capsicum.
- 3Chop two spring onions.
- 4Slice a thumb-sized piece of ginger.
- 5Crush and chop four cloves of garlic.
- 6Slice four chicken thighs one centimetre thick.
- 7Add a good amount of oil to a wok.
- 8Add the cashews and fry until golden brown.
- 9Add some dried chillies.
- 10Remove and set aside.
- 11Add the onions and the capsicum.
- 12Add the chicken.
- 13Add your ginger and garlic.
- 14Add the spring onions.
- 15Add cashews and chilies back.
- 16Add oyster sauce and soy sauce.
- 17Thicken with a little cornflour.
- 18Serve chicken and cashew over rice.
Ingredients
- 1 brown onion
- 1 green capsicum
- 2 spring onions
- thumb sized piece of ginger
- 4 cloves of garlic
- 4 chicken thighs
- good amount oil
- cashews
- dried chillies
- oyster sauce
- light soy sauce
- little cornflour
Equipment
wokspoonknife
Tips
- Add dried chillies or leave them out if you don't like it spicy.
- Ready in 20 minutes, maybe 30 if you're not super confident with a knife.
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