Stir fry cashew nuts to brown them and make them crunchy (you can also bake them in the oven if you prefer) – you don’t need to use oil if you don’t want to. Set the browned cashews to one side.
Stir fry garlic, chilli and onions in a pan/wok until the flavours start to release and then add the chicken. Keep oil to the minimum and just add spoonfuls of chicken stock to the pan/wok to stop it from sticking.
Once the chicken is sealed add vegetables and stir fry until cooked. Keep adding little bits of chicken stock.
When cooked, add enough chicken stock to make a sauce into the pan/wok. Season the sauce with quite a generous splash of soya sauce, a dash of black pepper and salt. Add a generous spoon of honey – we also add some Thai sweet chilli sauce at this point too. Taste to see if the seasoning is correct and adjust accordingly. Thicken sauce with cornflour mixed with water and stir through spring onions. Leave to simmer for 10-15 minutes to develop the flavours – it should be a salty, sweet, spicy mix.
Serve with white rice and then sprinkle a handful of the previously cooked cashew nuts over the top of each person’s serving and mix in.
Ingredients
Directions
Stir fry cashew nuts to brown them and make them crunchy (you can also bake them in the oven if you prefer) – you don’t need to use oil if you don’t want to. Set the browned cashews to one side.
Stir fry garlic, chilli and onions in a pan/wok until the flavours start to release and then add the chicken. Keep oil to the minimum and just add spoonfuls of chicken stock to the pan/wok to stop it from sticking.
Once the chicken is sealed add vegetables and stir fry until cooked. Keep adding little bits of chicken stock.
When cooked, add enough chicken stock to make a sauce into the pan/wok. Season the sauce with quite a generous splash of soya sauce, a dash of black pepper and salt. Add a generous spoon of honey – we also add some Thai sweet chilli sauce at this point too. Taste to see if the seasoning is correct and adjust accordingly. Thicken sauce with cornflour mixed with water and stir through spring onions. Leave to simmer for 10-15 minutes to develop the flavours – it should be a salty, sweet, spicy mix.
Serve with white rice and then sprinkle a handful of the previously cooked cashew nuts over the top of each person’s serving and mix in.
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