A good accompaniment to TOM YAM SOUP.
500 g chicken breast – sliced thinly
Plain flour for coating
1 cup veg oil
8 large dried chillies, torn into two
4 cloves garlic – minced
3 to 4 tbsp heaped oyster sauce
2 tbsp chinese light soy sauce
1 scant tsp chinese dark soy sauce (you want it for colour, but not too much colour)
1 scant tbsp sugar
3 spring onions – cut into 2 cm lengths
1 cup cashew nuts
1 onion – sliced thickly
Lightly coat chicken with flour and fry in oil until light brown. Lift and set aside.
Leave around 2 tbsp of oil in the wok and fry the garlic and the dried chillies. Cook till the garlic is golden and the chillies turn dark. Return the chicken to the wok, add all the sauces and sugar and mix well.
Add in spring onions, onions and cashew nuts. Fry for 1 min. Lift and serve with rice.
Thai Style Stir Fried Chicken with Cashewnuts and Hot and Sour Soup