Stir fried chicken with chilli paste and cashews
This is an easy, everyday dish with the crunchy cashews combining with sweet smoky notes from the chilli paste.
|2 Tbsp||Vegetable oil|
|4 optional||Chilli flakes, dried|
|6||Garlic cloves, pounded to a coarse paste|
|2||Shallots, or half a small onion, sliced|
|400 g||Chicken breasts|
|1 Tbsp||Chilli paste|
|1 Tbsp||Oyster sauce|
|1 Tbsp||Fish sauce|
|1 Tbsp||Palm sugar, light|
|½ cup||Roasted unsalted cashews|
|4||Spring onions, including some of the green tops, cut into 5cm pieces|
|1 to garnish||Fresh coriander|
- Place the oil in a wok and heat to medium. Add the chillies and fry briefly until they start to darken. Remove and drain on a paper towel. Set aside.
- Add the garlic (pounded to a course paste) to the oil and cook until just starting to colour. Raise the heat to high and add the shallots (sliced) and chicken (cut into strips), stirring constantly for about 2 minutes.
- Add the chilli paste, oyster sauce, fish sauce and palm sugar. You may need to add a tablespoon or so of water if the sauce reduces too quickly. Stir-fry for a few minutes until the chicken is cooked, then stir in the cashews, spring onions (cut into 5cm pieces, including some of the green tops) and fried chillies. Transfer to a serving dish. Garnish with coriander.