Chicken and Cashew Stir Fry

30 mins
Serves 1
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Directions

  1. 1Chop one brown onion.
  2. 2Chop one brown onion.
  3. 3Chop one brown onion.
  4. 4Chop one green capsicum.
  5. 5Chop one green capsicum.
  6. 6Chop one green capsicum.
  7. 7Chop two spring onions.
  8. 8Chop two spring onions.
  9. 9Chop two spring onions.
  10. 10Slice a thumb sized piece of ginger.
  11. 11Slice a thumb sized piece of ginger.
  12. 12Slice a thumb sized piece of ginger.
  13. 13Crush and chop four cloves of garlic.
  14. 14Crush and chop four cloves of garlic.
  15. 15Crush and chop four cloves of garlic.
  16. 16Slice four chicken thighs one centimetre thick.
  17. 17Slice four chicken thighs one centimetre thick.
  18. 18Slice four chicken thighs one centimetre thick.
  19. 19Add a good amount of oil to a wok.
  20. 20Add a good amount of oil to a wok.
  21. 21Add a good amount of oil to a wok.
  22. 22Add the cashews and fry until golden brown.
  23. 23Add the cashews and fry until golden brown.
  24. 24Add the cashews and fry until golden brown.
  25. 25Add some dried chillies, or leave them out if you don't like spicy food.
  26. 26Add some dried chillies, or leave them out if you don't like spicy food.
  27. 27Add some dried chillies, or leave them out if you don't like spicy food.
  28. 28Remove and set aside.
  29. 29Remove and set aside.
  30. 30Remove and set aside.
  31. 31Add the onions and the capsicum.
  32. 32Add the onions and the capsicum.
  33. 33Add the onions and the capsicum.
  34. 34Add the chicken.
  35. 35Add the chicken.
  36. 36Add the chicken.
  37. 37Once the chicken's almost cooked, add the ginger and garlic.
  38. 38Once the chicken's almost cooked, add the ginger and garlic.
  39. 39Once the chicken's almost cooked, add the ginger and garlic.
  40. 40Add the spring onions.
  41. 41Add the spring onions.
  42. 42Add the spring onions.
  43. 43Add the cashews and chillies back.
  44. 44Add the cashews and chillies back.
  45. 45Add the cashews and chillies back.
  46. 46Add oyster sauce and light soy sauce.
  47. 47Add oyster sauce and light soy sauce.
  48. 48Add oyster sauce and light soy sauce.
  49. 49Thicken with a little cornflour.
  50. 50Thicken with a little cornflour.
  51. 51Thicken with a little cornflour.
  52. 52Serve the chicken and cashew over rice.
  53. 53Serve the chicken and cashew over rice.
  54. 54Serve the chicken and cashew over rice.

Ingredients

  • 1 brown onion
  • 1 brown onion
  • 1 brown onion
  • 1 green capsicum
  • 1 green capsicum
  • 1 green capsicum
  • 2 spring onions
  • 2 spring onions
  • 2 spring onions
  • thumb sized piece ginger
  • thumb sized piece ginger
  • thumb sized piece ginger
  • 4 cloves garlic
  • 4 cloves garlic
  • 4 cloves garlic
  • 4 chicken thighs
  • 4 chicken thighs
  • 4 chicken thighs
  • good amount oil
  • good amount oil
  • good amount oil
  • cashews
  • cashews
  • cashews
  • dried chillies
  • dried chillies
  • dried chillies
  • oyster sauce
  • oyster sauce
  • oyster sauce
  • soy sauce
  • soy sauce
  • soy sauce
  • little cornflour
  • little cornflour
  • little cornflour

Equipment

wokwooden spoonknife

Tips

  • The chicken thighs should be sliced one centimeter thick.
  • If you don't like spicy food, leave the dried chillies out.