Directions
- 1Chop one brown onion.
- 2Chop one green capsicum.
- 3Chop two spring onions.
- 4Finely slice 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, then add the cashews.
- 8Fry until golden brown.
- 9Add some dried chillies or leave them out if you don't like it spicy.
- 10Remove and set aside.
- 11Add the onions and the capsicum.
- 12Next, add the chicken.
- 13Once the chicken's almost cooked, add your ginger and garlic.
- 14Add spring onions.
- 15Add cashews and chillies back.
- 16Add oyster sauce.
- 17Add light soy sauce.
- 18Thicken with a little cornflour.
- 19Serve chicken and cashew.
Ingredients
- 1 brown onion
- 1 green capsicum
- 2 spring onions
- 1 thumb sized piece ginger
- 4 garlic cloves
- 4 chicken thighs
- amount oil
- cashews
- dried chillies
- oyster sauce
- light soy sauce
- cornflour
Equipment
wokspoonknife
Tips
- Add dried chillies if you like it spicy, or leave them out.
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