Stir Fried Chicken with Cashew Nuts (Thai Food)
Chicken breast: 300 g
Cashew nuts: 100g
Garlic: 3-4 cloves
Sweet onion: 1 medium onion
Green onions: 1 bunch
Dried chili peppers (sweet): 5 pc
The sweet (bell) peppers: 1 piece
Oyster sauce: 2 tablespoons
Palm sugar: 1 tablespoon
Soy sauce: 1 teaspoon
Fish sauce 1 tsp
Chicken cut into slices with a phalanx, sweet peppers — the same pieces.
Crumble Garlic, onions cut feathers.
Green onions wash and cut into segments of 3-4 cm.
Sugar and mix all the sauce in a bowl.
Raw cashew nuts fried in butter spoon over medium heat until the nuts are golden. We take out on a napkin and set aside.
Now we fry dried chillies: omit them in the same oil (if there are very few, add a spoon) and fry a minute or two over medium heat. The pods must again become bulky, and the oil — to get their scent. Carefully, chili may explode! We take out the finished chili on a napkin, and also postponed.
In the same oil over low heat fry the garlic for 1 minute, then make the fire stronger and pour into wok chicken and onions. Fry, stirring occasionally, until the chicken turns white.
Pour into the wok a couple of tablespoons of water and mixed the sauce in advance and how to mix.
Pour into wok bell peppers in a minute — cashews and green onions. Once again, stir and turn off the fire.
Serve Gai Pad Med rice.