200 g Chicken breast fillets (cut into bite-sized pieces)
4 g Dried red chilies (cut into bite-sized pieces)
100 g Raw cashew nuts
½ liter Palm oil (for deep-frying)
70 g Onion (cut into small diced)
70 g Sliced Spring onions (scallions)
30 g Corn flour (cornstarch)
8 g Garlic cloves (roughly chopped)
4 g Fish sauce
50 g Tomato sauce
16 g Chili sauce
½ tea-spoon White pepper (ground)
4 g Sugar
16 g Vegetable oil
Fill a frying pan with palm oil and turn on the heat (medium heat)
Add raw cashew nuts and fry until the color turn to nice golden-brown, remove the cashew nuts from the pan and set aside.
Add dried red chilies and fry for half a minute until shiny and crispy, remove from the pan and set aside.
Coat the chicken with corn flour and fry until the color turn to nice golden-brown, remove from the pan and set aside.
Mix tomato sauce, chili sauce, fish sauce, sugar and ground pepper together to make a stir-fry sauce.
Fill a saucepan with vegetable oil, turn on the heat (medium heat), add the chopped garlic and stir-fry for half minute.
Add sauce mixture, chicken, cashew nuts, dried red chilies and onion. Stir-fry for 2 or 3 minutes until the onion is cooked and the sauce is thick and glossy. Toss through the spring onions and mix well. Turn off the heat.
Transfer to serving plate.
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