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 centimeter thick.
- 7Add a good amount of oil to a wok.
- 8Add the cashews to the wok.
- 9Fry the cashews until golden brown.
- 10Halfway through frying, add some dried chillies.
- 11Remove the cashews and chillies and set aside.
- 12Add the chopped onions to the wok.
- 13Add the chopped capsicum to the wok.
- 14Add the chicken to the wok.
- 15Once the chicken is almost cooked, add your ginger.
- 16Add the garlic to the wok.
- 17Add the spring onions to the wok.
- 18Add the cashews and chillies back to the wok.
- 19Add oyster sauce.
- 20Add light soya sauce.
- 21Thicken with a little cornflour.
- 22Serve the chicken and cashew stir-fry.
Ingredients
- 1 brown onion
- 1 green capsicum
- 2 spring onions
- 1 thumb sized piece ginger
- 4 garlic cloves
- 4 chicken thighs
- oil
- cashews
- dried chillies
- oyster sauce
- light soya sauce
- cornflour
Equipment
wokspoonknifechopping board
Tips
- You can leave out the dried chillies if you don't like it spicy, but the chef will judge you.
- If you're not super confident with a knife, the recipe might take closer to 30 minutes.
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