Stir-Fried Chicken with Cashew Nuts

Name: Stir-Fried Chicken with Cashew Nuts (Ayam Goreng Bergajus)
Cuisine: Malaysian
Ingredients: Green capsicum (bell pepper) 1, small, seeded and cut into bite-size pieces; Onion ½, medium, peeled and diced; Pineapple 55 g (2 oz) peeled, cored and diced; Dried chillies 6, rinsed clean, seeded, soaked in water to soften and cut into bite-size pieces; Sesame oil 2 Tbsp; Chicken breast or thigh meat 400 g (14 oz) cut into bite-size pieces; Finely chopped garlic 4 tsp; Cooking oil 4 Tbsp; Light soy sauce 2 tsp; Salt ½ tsp or to taste; Sugar 2 Tbsp or to taste; Celery 2 stalks, cut into bite-size pieces; Tomato ketchup 250 ml (8 fl oz / 1 cup); Chilli sauce 6 Tbsp

Ayam Goreng Bergajus

Preparation info

Difficulty
Easy

Appears in

The Best of Chef Wan Volume 1

By Chef Wan

Published 2018

About

Ingredients

Cooking oil 4 Tbsp
Dried chillies 6, rinsed clean, seeded, soaked in water to soften and cut into bite-size pieces
Cashew nuts

Asia
Malaysia
Main course
South East Asia

Method

Heat oil in a wok and sauté dried chillies and cashew nuts until cashew nuts are golden brown. Remove from heat and set aside.
Add sesame oil to the wok and reheat pan medium heat. Add garlic and stir-fry until fragrant.
Add chicken and stir-fry briskly for 1 minute before adding onion, pineapple, capsicum and celery. Continue to stir-fry until chicken