Thai Cashew Chicken

Serves: 4

Ingredients
400g (14 oz) chicken breast fillets, cut into bite-sized pieces
½ cup corn flour (cornstarch)
sea salt
vegetable oil for deep frying, plus 1 tbsp extra
3 garlic cloves, roughly chopped

1 onion, sliced

½ cup raw cashews

2 capsicums (bell peppers), deseeded and cut into bite-sized pieces

5 dried red chillies, cut into small bite-sized pieces

¼ cup sliced spring onion (scallions)

 

Stir-fry Sauce:
2 tbsp soy sauce

2 tbsp white vinegar

2 tbsp sugar

1 tsp dark sweet soy sauce

½ tsp corn flour (cornstarch)

Instructions
STEP 1
To make the stir-fry sauce, whisk the ingredients together in a small bowl.
 

STEP 2
Fill a saucepan or wok to about ¼ capacity with the vegetable oil. Heat over high heat. The oil is hot
enough at 165°C/325°F or when a wooden spoon dipped into the oil forms small little bubbles.
 

STEP 3
Season the chicken with salt and toss with the corn flour. Shake off the excess flour and carefully
add half the chicken to the hot oil. Cook, flipping the pieces every so often, for 3-4 minutes or until
the exterior is just ‘sealed’ but before the pieces turn golden. Transfer to a tray lined with paper
to drain. Repeat with the remaining chicken and flour.
 

STEP 4
Heat 1 tablespoon of oil in a clean wok or large frying pan over medium-high heat. Add the garlic
and onion and stir-fry for half a minute. Add the cashews and dried chillies and stir-fry for another
half a minute or until the cashews just start to turn golden. Add the capsicums and stir-fry for
another minute. Then add the chicken and the stir-fry sauce and stir-fry for 2-3 minutes or until the
sauce is thick and glossy. Toss through the spring onions and serve.