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

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

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