Chicken Cashew nuts

One of the most popular dish that customer ordered when dinning out at Thai restaurants.. Chicken Cashew nuts .. the way they cooked in restaurant may be different depending on how the chef modified recipes.. This is the traditional home coking style with deep fried crispy dried chilli etc.. this dish is a dried stir fried dish, not a lots of gravy.. The flavour should soaking into the meats while cooking.. Of course it goes perfectly well with steamed Thai jasmine rice.. Kin kao ka 

Ingredients

200 g chicken meat (breast or thigh), cut into bite size

1 handful of roasted cashew nuts 

1/4 cup of onions, cut into small squares

1/2 cup of red or green capsicum, cut into small squares 

1/4 cup of sliced canned water chestnut, drained

1/4 cup whole babycorn

A handful of spring onions cut into 1 inch pieces

2-3 tbs self raising flour

Cooking oil

1 - 2 tbs Sweet chilli paste

3 pods of dried chilli, seeded, chopped into small pieces

1 tbs fish sauce

1 tbs oyster sauce

1/2 tbs palm sugar

1 tbs corn flour for thickening 

3-4 tbs water

Methods

Add a bit of oil in the wok at low to medium heat, add chopped dried chilli, quickly fry them for few seconds until changing colour but not burn. Take it out and set aside.

Coat chicken pieces lightly with self raising flour.

In the wok with plenty of oil (medium heat), fry chicken until cooked then take them out, set aside.

In the same wok, quickly cook vegies (except spring onions) in the hot oil, just to change colour ~ 1-2 mins, take the vegies out, set aside.

Drain the oil out, there will be just enough to coat the surface, medium heat, add sweet chilli paste, fish sauce, oyster sauce, sugar, water & flour. Quickly mix them well together until sauce getting thicken. 

Add the chicken, vegies, spring onions, dried chilli and cashew nuts, stir them into the sauce quickly. 

Put on plate, serve with steamed rice.