Thai cashew 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

• 1 tablespoon garlic, crushed (I used about 4 cloves)
• ½ cup yellow onions, sliced into wedges (I used 1 small onion)
• ⅓ cup dry Thai birds eye red chilies, deep fried
• ½ cup raw cashew nuts
• ⅓ cup fresh long red chili peppers, thinly julienned
• ⅓ cup fresh banana chili peppers, cut in thin strips
• ⅓ cup spring onions, cut 2.5 cm pieces

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:

1. Mix up all the seasoning sauce ingredients in a bowl and put it away.
2. Add about ⅓ cup of oil to a wok or frying pan, and wait until it heats up.
3. Fry the raw cashew nuts for about 1 minute in the hot oil until golden brown, then drain, and set aside.
4. In the same oil, fry the Thai dry chilies for about 1 minutes until crispy, drain, and set aside.
5. 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.
6. Make sure you have all your garlic, onions, and fresh chilies, cut and ready.
7. 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.
8. Add the seasoning sauce mixture, and stir fry until the sauce thickens and become sticky.
9. 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.
10. Last step is to add the green onions, stir fry for only a few seconds, then turn off the heat.
11. Serve with hot steamed rice.