Thai Cashews Chicken

Ingredients: (Serves 2)

250g. chicken breast (cut into bite-size pieces)

1/4 cup cornflour

Dash of salt

2 garlic cloves (peeled and chopped)

1/2 onion (peeled and sliced, slightly thicker)

1/4 cup raw cashews

1/2 capsicum (cut into bite-size)

3 dried chilis (cut into small-bite pieces)

2 sprigs spring onion (cut into 1" length)

Cooking oil for frying + 1 tbsp. extra

Stir-fry sauce: (mix in a bowl)

1 tbsp. light soy sauce

1 tbsp. vinegar

1 tbsp. sugar

1/2 tsp. dark sweet soy sauce

1/4 tsp. cornflour

Methods:

1. Season chicken with salt and toss with cornflour.
2. In a heated wok, add enough cooking oil for frying the chicken.
3. Shake off excess flour and carefully add part of the chicken into the wok.  Cook and flip the pieces often, for 3-4 minutes or until the exterior is just 'sealed' but before the pieces turn golden.  Transfer to a tray lined with kitchen paper to drain excess oil.  Repeat with the remaining chicken.
4. In a clean wok, heat 1 tablespoon oil over medium high heat.  Add the garlic and onion and stir-fry for half a minute.  Add the cashews and dried chilies and continue to stir-fry until the cashews just start to turn golden.  Add the capsicums and fry for another minute.  Then add the chicken and the stir-fry sauce and stir-fry for 2-3 minutes or until the sauce is thick and glossy.  Toss through spring onions, dish onto a serving plate and serve.

This recipe is adapted from 'Marion's Kitchen' with slight amendment to suit my cooking preference.