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 and fry until golden brown.
- 9Halfway through, add some dried chillies or leave them out if you don't like it spicy.
- 10Remove and set aside the cashews and chillies.
- 11Add the onions and the capsicum to the wok.
- 12Next, add the chicken to the wok.
- 13Once the chicken is almost cooked, add your ginger and garlic.
- 14Add the spring onions to the wok.
- 15Add the cashews and chillies back to the wok.
- 16Add oyster sauce and light soy sauce.
- 17Thicken with a little cornflour mixed with water to make a slurry.
- 18Serve chicken and cashew stir fry over some steamed rice.
Ingredients
- 1 brown onion
- 1 green capsicum
- 2 spring onions
- 1 thumb-sized piece ginger
- 4 cloves garlic
- 4 chicken thighs
- 2 tbsp oil
- 0.5 cup cashews
- 5 dried chillies
- 2 tbsp oyster sauce
- 1.5 tbsp light soy sauce
- 1 tbsp cornflour
- 1.5 tbsp water
- steamed rice
Equipment
wokknifechopping boardwooden spoonslotted spoon
Tips
- If you don't like it spicy, leave out the dried chillies.
- You might need 30 minutes if you're not confident with a knife.
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