vrijdag 22 november 2013

Thai Stir-fry Chicken with Cashew Nuts

350g chicken breast or thighs
1 onion, cut into wedges
2 garlic cloves, chopped
1 spring onion
some dried chillies
1-2 tbsp thai chilli paste
a handful of toasted cashew nuts
1 tbsp soya sauce
2 tsp dark soya sauce

1. On medium flame, fry the garlic until fragrant and not brown. Add the chicken and cook until nearly done. Then, add in Thai chili paste and stir well. Add a bit less than recommended if you can't take spiciness.

2. Add in the onion, cashew nuts, dry chilies and spring onion. Give it a good mix and cook for about 2 minutes. Then, season with soya sauce. Add in dark soya sauce to sweeten the dish and give it a little bit of colour. Serve warm.


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