Chicken & Cashew Nuts

Ingredients

• 1 cup Chicken

• 1/3 - 1/2 cup Cashew nuts

• 1/2 Onion

• 1 tbsp LKK Minced garlic

• 2 stalks Green onion

• 5 Dried chili

• 1 tbsp Potato flour

• 1 tbsp Sugar

• 2 tbsp LKK Oyster sauce

• 1 tbsp PR light soy sauce

• 2 cups Vegetable oil

Preparation

• Clean chicken and cut into small bite size pieces.

• Peel off onion skin. Clean, pay dry and cut into 1/2" cubes.

• Clean and cut green onions to 1" in length.

• Cut dried chili to 1" in length.

Method

• In a bowl, mix patoto flour with chicken.

• Heat oil in a small pan, fry dried chili until it turns dark red in color. Remove from oil. Set aside.

• In the same pan, fry chicken until chicken is cooked. Take care not to burn and overcook. Remove from oil. Set aside.

• In a small bowl, add sugar, oyster sauce and Thai light soy sauce. Mix well.

• Heat 2 tablespoons of vegetable oil in a pan. On medium-high heat, add minced garlic in the pan. Stir fry until fragrant.

• Add onion and fried chili. Stir for about 1 minute.

• Add prepared sauce. Stir well for about 1 minute.

• Add fried chicken and cashew nuts. Stir until the sauce is almost dried up.

• Turn off heat. Add green onions. Stir well. Remove from heat.

• Serve on plate.

Recipe taken and adapted from:

http://ucan-thaifood.blogspot.co.uk/2013/05/gai-pad-med-mamuang-himmapan-stir-fried.html