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Thai dish recipes: fried chicken with chashew nuts

Serves: 8-10 persons

500 g. skinned chicken breast

100 g. cashew nut

200 g. straw mushroom

100 g. spring onions

1 onion

5 dried jalapeno chillies

2 tbsps cornflour

1 cup vegetable oil

1 tbsp sesame oil

2 tbsps oyster sauce

1 tbsp light soy sauce

1 tsp ground pepper

1 tbsp Thao flour

1.

Rinse the chicken breasts and chop them into half inch squares. Marinate with light soy sauce, cornflour, ground peper and sesame oil. Place in the fridge.

2.

Chop the dried jalapeno chillies into half inch lengths. Fry until the colour changes to dark red. Keep them with cashew nuts for garnishing before serving.

3.

Rinse the straw mushrooms, onions and spring onions. Cut them to appropriate size.

4.

Heat the vegetable oil in the pan. Fry the chicken until it is cooked. Place it on the plate.

5.

Use another pan to heat the vegetable oil. Add the straw mushroom, onion, spring onion and pre-cooked chicken. Season with light soy sauce. Dissolve the Thao flour and add it in the pan. Stir-fry until mixed well.

6.

Before placing it on the dish add a little more vegetable oil to prevent the mixture from sticking to the pan and to give it an appetising sheen. Garnish with the fried, dried jalapeno chillies and cashew nuts.

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