Thai Cashew Chicken

Ingredients

• 400 grams boneless chicken leg, cut into ½ inch pieces
• 2 teaspoons Thai red curry paste
• 15-20 Pro V Select Whole Natural Cashew
• 2 tablespoons oyster sauce
• 1 teaspoon fish sauce
• 2 teaspoons dark soy sauce
• 2 tablespoons castor sugar
• Salt to taste
• White pepper powder to taste
• 3 tablespoons oil
• 1 tablespoon chopped garlic
• ½ tablespoon chopped ginger
• 1 medium white onion, thickly sliced
• ½ medium red capsicum, seeded and thickly sliced
• ½ medium yellow capsicum, seeded and thickly sliced
• 2 fresh red chillies, diagonally sliced
• 3-4 spring onion bulbs, thickly sliced
• 3-4 spring onion greens, cut into 2 inch pieces
• Diagonally sliced spring onion greens for garnish

Method

1. Take oyster sauce in a small bowl, add fish sauce, dark soy sauce, castor sugar and 2 tablespoons water and mix well.
2. Take chicken in other bowl, add salt, white pepper powder and Thai red curry paste and mix well. Set aside to marinate for 10-15 minutes.
3. Heat oil in a non-stick pan, add Pro V Select Whole Natural Cashew and sauté till golden brown. Drain on a plate and set aside.
4. Add chicken to the same pan and sear on high heat for 4-5 minutes. Transfer onto another plate and set aside.
5. Add garlic and ginger to the same pan, mix and sauté for 30 seconds. Add white onion, mix and sauté for a few seconds.
6. Add red capsicum and yellow capsicum, mix and sauté for 30 seconds.
7. Add fresh red chillies and spring onion bulbs, mix and sauté for 30 seconds.
8. Add cooked chicken with cashew and mix well.
9. Add the sauce mixture and cook for 4-5 minutes or till the mixture is thick and all the sauce is absorbed.
10. Add spring onion greens and mix well.
11. Transfer into a serving plate, sprinkle spring onion greens and serve hot.