Ingredients
Scale
For the sauce :
- 2 tbsp of soy sauce
- 1 tbsp of soy sauce
- 1 tbsp of oyster sauce
- 1 clove of garlic (chopped)
- 1 inch of fresh ginger (grated)
- 1 tbsp of lime juice
- 1 tbsp of water
- 1 tbsp of tamarin paste (optional)
- 1/2 tsp of child flakes (optional)
- 1/2 tsp of lemongrass powder (optional)
For the chicken :
- 1/3 cup of raw cashew nuts
- 1/2 lb of chicken breast (cubed)
- 1 medium onion (chopped)
- 1/2 red bell pepper (sliced)
- 1 green onion (chopped)
- Olive oil
- Rice (to serve)
Instructions
- Mix all the sauce ingredients together and put aside.
- Heat a tablespoon of olive oil on medium heat in a wok.
- Add the cashew nuts and cook until golden brown.
- Remove the cashew nuts from the wok.
- Add the chicken and cook for 6 minutes.
- Remove the chicken from the wok.
- Add the onion and cook for 3 minutes.
- Add the red bell pepper and cook for 10 minutes.
- Pour the sauce into the wok and cook for 2 minutes.
- Add the chicken and the cashew nuts and cook for 2 minutes.
- Add the green onion and cook for 3 minutes.
- Serve with rice.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Cuisine: Thai
