Chicken & Cashew Nuts

Ingredients
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1 cup Chicken
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1/3 - 1/2 cup Cashew nuts
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1/2 Onion
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1 tbsp LKK Minced garlic
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2 stalks Green onion
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5 Dried chili
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1 tbsp Potato flour
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1 tbsp Sugar
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2 tbsp LKK Oyster sauce
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1 tbsp PR light soy sauce
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2 cups Vegetable oil

Preparation
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Clean chicken and cut into small bite size pieces.
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Peel off onion skin. Clean, pay dry and cut into 1/2" cubes.
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Clean and cut green onions to 1" in length.
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Cut dried chili to 1" in length.
Method
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In a bowl, mix patoto flour with chicken.
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Heat oil in a small pan, fry dried chili until it turns dark red in color. Remove from oil. Set aside.
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In the same pan, fry chicken until chicken is cooked. Take care not to burn and overcook. Remove from oil. Set aside.
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In a small bowl, add sugar, oyster sauce and Thai light soy sauce. Mix well.
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Heat 2 tablespoons of vegetable oil in a pan. On medium-high heat, add minced garlic in the pan. Stir fry until fragrant.
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Add onion and fried chili. Stir for about 1 minute.
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Add prepared sauce. Stir well for about 1 minute.
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Add fried chicken and cashew nuts. Stir until the sauce is almost dried up.
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Turn off heat. Add green onions. Stir well. Remove from heat.
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Serve on plate.
Recipe taken and adapted from:
http://ucan-thaifood.blogspot.co.uk/2013/05/gai-pad-med-mamuang-himmapan-stir-fried.html