It’s Wednesday afternoon. We’re hungry and on the verge of ordering UberEats for lunch. Then — Lauren’s fiancé Burgo comes to the rescue and delivers us steaming bowls of Chicken with Cashew Nuts, a recipe that he learnt to make at a cooking class in Thailand.
This is a dish that you should definitely add to your cooking repertoire. You’ll want to eat it for breakfast, lunch and dinner!
Serves :: 2
2 chicken breast, sliced
2 tsp chopped garlic
3 tbps vegetable oil
2 tsp chilli paste
8 drops chilli oil
3 tbps oyster sauce
3 tbps light soy sauce
6 tbps cashew nuts
1 onion, cut into chunks
2 stalk spring onion, cut into 3-4cm lengths
Gently roast the cashew nuts in a pan for a few minutes or until they turn golden brown.
At a low heat in a wok add the oil and the garlic and gently stir fry the chicken until half cooked. Add the chilli paste and stir well to coat the chicken.
Add the roasted cashew nuts to the wok and immediately add the oyster sauce, light soy sauce and sugar.
Add the onion and stir fry until it is half cooked then finish with the spring onion for a few seconds. Turn the heat off and serve with coconut rice.
Don’t forget to add a few drops of chilli oil for colour.
Note :: for a vegetarian version, replace the meat with savoy cabbage, baby corn, onions, carrots, and Chinese kale.