Thursday, 3 July 2008


A quick, easy and yummy dish. Works well with prawns and calamari too.

750 g chicken meat (breast or thighs) – sliced thinly
2 stalks lemon grass – white parts (bottom bits) sliced thinly
8 to 10 dried chillies – torn into two
1 cup roasted cashew nuts
1 onion – sliced about 1 cm thick
4 to 5 cloves garlic – minced
1 to 2 tsp Galiko or John West minced chilli
4 spring onions – sliced 4 to 5 cm lengths
Veg oil
Sauce – Blend together the following:
· ½ tsp chicken stock powder
· ¼ cup hot water
· 2 tbsp oyster sauce
· 2 tbsp light soy sauce
· 1 tbsp fish sauce
· ½ tsp sugar

Heat oil in work and fry the chillies and ½ of the garlic until aromatic. Add in the chicken and fry until the chicken is cooked. Lift and keep warm.

In the same wok, add a little oil and fry the lemon grass and remainder of the garlic until aromatic. Add in the sauce ingredients and bring to a boil.

Add in the chicken mixture and minced chilli and stir until well blended with the sauce. Add in the onion and cashews. Mix well and add in the spring onions when ready to lift. Serve with rice and vegetables such as STIR FRIED CHINESE CABBAGE WITH CHILLI SAUCE.

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