Directions
- 1Chop one brown onion.
- 2Chop one green capsicum.
- 3Chop two spring onions.
- 4Slice a thumb sized piece of ginger.
- 5Crush and chop four cloves of garlic.
- 6Slice four chicken thighs one centimetre thick.
- 7Add a good amount of oil to a wok.
- 8Add the cashews and fry until golden brown.
- 9Add some dried chillies, or leave them out if you don't like spicy food.
- 10Remove and set aside.
- 11Add the onions and the capsicum.
- 12Add the chicken.
- 13Once the chicken's almost cooked, add the ginger and garlic.
- 14Add the spring onions.
- 15Add the cashews and chillies back.
- 16Add oyster sauce and light soy sauce.
- 17Thicken with a little cornflour.
- 18Serve the chicken and cashew over rice.
Ingredients
- 1 brown onion
- 1 green capsicum
- 2 spring onions
- thumb sized piece ginger
- 4 cloves garlic
- 4 chicken thighs
- good amount oil
- cashews
- dried chillies
- oyster sauce
- soy sauce
- little cornflour
Equipment
wokwooden spoonknife
Tips
- The chicken thighs should be sliced one centimeter thick.
- If you don't like spicy food, leave the dried chillies out.
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