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 capsicum.
- 12Add the chicken.
- 13Once your chicken is almost cooked, add your ginger and garlic.
- 14Add the spring onions.
- 15Add the cashews and chillies back.
- 16Add oyster sauce and light soy sauce.
- 17Thicken with a little cornflour.
- 18Serve chicken and cashew.
Ingredients
- 2 tbsp neutral oil
- 0.5 cup cashews
- 5 whole dried birdseye chillies
- 1 brown onion
- 1 green capsicum
- 2 spring onions
- thumb-sized piece fresh ginger
- 4 cloves garlic
- 4 chicken thigh fillets
- 2 tbsp oyster sauce
- 1.5 tbsp light soy sauce
- 1 tbsp cornflour
- 1.5 tbsp water
- steamed rice
Equipment
wok
Tips
- Add chillies if you like it spicy.
- If you are not super confident with a knife, the recipe might take a little bit longer than expected.
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