A very popular dish on a Thai menu. Very easy to wok up once you have the essential sauces, which you would already have in your cabinet if you love Asian cuisine. Add a handful of roasted cashew nuts and you can make this famous stir fried in no time!
Ingredients
Marinade
- 200g chicken breast, cut into bite size pieces
- 1 tsp light soy sauce
- 1 tsp dark soy sauce
- 1/2 tsp sesame oil (optional)
- 1/2 Tbsp corn flour (optional, to coat the chicken pieces
Sauce
- 1 Tbsp oyster sauce
- 1/2 Tbsp soy sauce
- 1 tsp white sugar
- 1/2 Tbsp Thai chilli paste “Nam Prik Pow”
- 1/2 tsp toasted sesame oil (optional)
To Stir Fry
- 1 Tbsp vegetable oil
- 2 cloves garlic, chopped
- 1/2 onion (1/4 cup), cut into 1 cm thick wedges
- 1 red Spur chilli (or 1/4 red bell pepper, sliced)
- 1/4 cup cashew nuts, roasted
- 1-2 stalks green onions, sliced to 2.5 cm long pieces
- 1-2 dried red Spur chillies, quickly fried till they turn color
- 1/2 cup mushrooms (optional)
Directions
- Mix chicken and the two soy sauces together in a bowl; set aside.
- Mix all the sauce ingredients together in a bowl; set aside.
- Heat a little bit of vegetable oil in a pan or a wok, and when hot, sear the chicken lightly to obtain nice golden brown color. Remove the chicken from the pan and set aside. The chicken should only be partially done at this stage.
- In the same pan, add 1-2 Tbsp of vegetable oil, garlic, and onion; cook until the garlic starts to turn brown. Add the seared chicken, mushrooms if desired, and Spur chilies to the pan and toss quickly to mix.
- Add the mixed sauce ingredients to the pan and keep stirring until the chicken is fully cooked. You may need to add a splash of water or stock if it seems too dry.
- When chicken is cooked through, turn off the heat and stir in cashew nuts and green onions.
- Top with fried dried chilies to serve.
