Stir-Fry of Cashew Nuts and Chicken
I ordered this the first ever time I went to a Thai restaurant. I can still remember how it blew me away with the tenderness of the chicken, the nutty crunch of the cashews and the exotic, pungent sauce. So it was only natural that it was one of the first Thai dishes I learned to cook. Feel free to use a little sugar to season this. Traditionally it has quite a bit of sweetness, but I prefer it more salty.
|2||chicken breasts, finely sliced|
|A large handful||cashew nuts|
|3 tbsp||oyster sauce|
|1 tbsp||fish sauce|
|3||spring onions, finely sliced|
Heat a few tablespoons olive or peanut oil in a large wok or frying pan over a high heat.
Stir-fry chicken and cashew nuts for a few minutes, or until chicken is just cooked through.
Quickly add the sauces and stir to heat through.
Taste and season with a little sugar if you like.
Remove from the heat and toss in spring onions.
More substantial: serve with steamed rice or cauliflower ‘rice’ (finely grated raw cauliflower).
Vegan/vegetarian: replace the chicken with diced tofu or seitan; mushrooms or broccoli are other lovely veggie alternatives. And either use a vegetarian ‘oyster’ sauce or replace with hoisin sauce, and use soy sauce instead of the fish.
Herby: lovely with fresh basil, mint or coriander.