Chicken with Cashew Nuts

Name: Chicken with Cashew Nuts
Yield: Serves 4
Ingredients: ground white pepper, to sprinkle; ½ carrot, sliced diagonally; ½ red capsicum (pepper), cut into thin strips; 1 tablespoon fish sauce; 60 ml (2 fl oz/¼ cup) chicken or vegetable stock, or water; 4–5 garlic cloves, finely chopped; 500 g (1 lb 2 oz) boneless, skinless chicken breasts, thinly sliced; 85 g (3 oz/½ cup) cashew nuts; 80 ml (2½ fl oz/⅓ cup) vegetable oil; ½–1 teaspoon sugar; 2 spring onions (scallions), chopped; 1 small onion, cut into 6 wedges; 1–2 dried long red chillies; 2 tablespoons oyster sauce

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Cook's Book of Everything

By Lulu Grimes

Published 2009

About

This popular dish is typically Chinese but appears on many Thai restaurant menus (the cashews are actually a Thai addition). Frying the cashew nuts separately brings out their flavour and adds a more ‘nutty’ taste to the dish.

Ingredients

1–2 dried long red chillies
1 tablespoon fish sauce
2 tablespoons

Main course
Starter

Method

Take the stems off the dried chillies, cut each chilli into 1 cm (½ inch) pieces with scissors or a sharp knife and discard the seeds.
Mix the fish sauce, oy