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Cashews Chicken Recipe
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Ingredients :
Serves 4 |
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2
tablespoons
80 g
2
tablespoons
1
4
cloves
2
teaspoons
350 g
1/2
1/2
2
tablespoons
1
tablespoon
1
teaspoon
320 g
3
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Shredded coconut
Raw cashews
Oil
Large onion, cut into large chunks
Garlic, finely chopped
Chopped red chili
Chicken thigh fillets, chopped
Red pepper (capsicum), chopped
Green pepper (capsicum), chopped
Oyster sauce
Nuoc cham sauce
Sugar
Chopped fresh pineapple
Spring onions (scallions) chopped
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Method :
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Preheat the oven to slow 150oC/300oF/Gas
2.
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Spread the coconut on an oven tray and
toast in the oven for 10 minutes or until dark golden, shaking the tray
occasionally.
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Remove the coconut from the tray
immediately, to prevent burning and set aside.
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Increase the heat to moderate 180oC/350oC/Gas
4. Roast the cashews on an oven tray in the oven for about 15 minutes,
until deep golden. Remove the cashews from the tray and set aside to
cool.
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Heat the oil in a wok or large, deep
frying pan; add the onion, garlic and chili. Stir-fry over medium heat
for 2 minutes, then remove from the pan.
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Increase the heat to high, add the
chicken, red and green peppers, in 2 batches. Stir-fry until the chicken
is light brown.
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Return the onion mixture to the wok, add
the oyster sauce, nuoc cham sauce, sugar and pineapple and toss for 2
minutes. Toss the cashews through.
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Arrange the chicken mixture on a serving
plate, scatter the toasted coconut and spring onion over the top. Serve
immediately.
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