Ingredients:
For the chicken
- 200 grams chicken breast, cut into bite sized pieces
- 1 tablespoon cassava flour or all-purpose flour
- ⅓ cup natural taste cooking oil (I used sunflower oil for frying)
For the vegetable ingredients
For the seasoning sauce:
- 1 tbsp. light soy sauce
- ½ tbsp. dark soy sauce (I used sweet dark soy sauce)
- ½ tbsp. oyster sauce
- ¼ tsp. ground white pepper
- pinch of salt
- pinch of sugar
- 3 tbsp. stock or water
Instructions:
- Mix up all the seasoning sauce ingredients in a bowl and put it away.
- Add about ⅓ cup of oil to a wok or frying pan, and wait until it heats up.
- Fry the raw cashew nuts for about 1 minute in the hot oil until golden brown, then drain, and set aside.
- In the same oil, fry the Thai dry chilies for about 1 minutes until crispy, drain, and set aside.
- Dice the chicken, and mix with flour, to evenly coat it. Then again, fry in the oil for about 5 minutes until golden and crispy. Drain and set aside on a plate.
- Make sure you have all your garlic, onions, and fresh chilies, cut and ready.
- Add ½ tbsp. of oil to a wok or frying pan on medium high heat. Stir fry the garlic for a few seconds, then add the onions and stir fry until translucent. Then add the red and green chilies and stir fry for a minute or so. You can sprinkle a few drips of water in the wok if it gets dry.
- Add the seasoning sauce mixture, and stir fry until the sauce thickens and become sticky.
- Add the chicken, cashew nuts, and dry chilies, and stir fry until everything is coated in the sticky sauce. You can add a few sprinkles of water if it gets too dry.
- Last step is to add the green onions, stir fry for only a few seconds, then turn off the heat.
- Serve with hot steamed rice.
