This is one of the recipes I have been making for over 5 years. I love how simple yet so flavorful this dish is. I’ll let you judge this recipe. I promise this will be on the top of your list for any occasion!
Ingredients
500g diced boneless chicken
6 dry chilies
100g cashew nuts
5 tbsp cornflour
Pepper & Salt to taste
Oil to fry
For the Soy Sauce mixture
5 tbsp dark soy sauce
10 tbsp warm water
1tbsp sugar
1 tsp pepper
1 tbsp Sesame oil
4 cloves of chopped garlic
Method
1. Add salt (about 1tbsp), pepper and cornflour to the diced chicken. Mix well and set aside.
2. Add dark soy sauce, sesame oil, sugar, chopped garlic and pepper to warm water. Mix it and set aside.
3. Pour in a bit of oil to a pan, add dry chilies & cashew nuts. Cook until brown and toasted. keep it aside.
Note: if you want the dish to be less spicy, remove the seeds from the chilies before adding to the pan.
4. To a large pan, pour in a generous amount of oil and cook the chicken for 8-10 minutes.
5. Empty the soy sauce mixture, cashew nuts and chilies on to the pan. Let it cook for 2-4 mins until it slightly thickens.
6. Garnish with spring onions 🙂
*Tip – if you want to reheat the dish, just add 1-2tbsp of water and heat it up in medium heat.
*if you don’t have dark soy sauce, you can use regular soy sauce but instead of adding 10tbsp of warm water add 5tbsp water (equal amounts of warm water and soy sauce) & a pinch of extra sugar. The color of the dish will be a little less dark but it’ll taste just the same
This chicken dish is best served with fried rice and garlic beans! It’s just as good to be served with a white sticky rice and chili paste!
Hope you enjoy this recipe!
Love,
Ronny
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