1 lb boneless chicken breast portions
1 red bell pepper, diced
2 cl garlic
4 dried red chillies
2 T vegetable oil
2 T oyster sauce
1 T soy sauce
pinch of white sugar
1 bunch spring onions (scallions), cut into 2 in lengths
1 1/2 C cashews, roasted
coriander leaves (cilantro), to garnish
Remove skin and fat from chicken and cut into bite sized pieces. Set aside.
Dice the red pepper, peel and thinly slice the garlic and chop the dried red chillies.
Preheat wok and then heat oil. Add garlic and dried chillies to the wok and stir-fry over a med heat until golden. Do not let the garlic burn or it will taste bitter.
Add the chicken and stir-fry until cooked through, then add the red pepper. If the mixture is very dry, add a little water.
Stir in the oyster sauce, soy sauce and sugar. Add the scallions and cashews. Stir-fry until heated through. Spoon into a warm dish and serve immediately. Garnish with cilantro.
Serve with rice or Thai/chinese noodles on the side
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