from Samui Institute of Thai Culinary Arts
1/2 boneless chicken breast
1/2 med. white onion 1/3 cup
1 bunch spring onions 1/4 cup
1/4 fresh green pepper
1/4 fresh red pepper
1/3 cup unsalted roast cashew nuts
5 deep-fried dried red hot chilies (see below) for decoration
2 cloves chopped garlic
1 tbsp oyster sauce
1 tsp fish sauce
1/2 tsp cane sugar
ground black pepper to taste
1 tbsp soy bean oil or vegetable oil
1/4 cup chicken stock or vegetable stock
1 tbsp corn starch or corn flour
2 tsp deep fried dried garlic for garnish
Preparation
1. Cut the chicken into thin strips
2. To fry the dried red hot chilies, drop them in hot oil, let fry about 10 seconds, remove and drain.
3. Cut the white onion, green pepper, and red pepper into thin strips.
4. Heat the oil in a wok or large frying pan. Add the garlic and chicken and stir fry 1 minute.
5. Add the white onion, green pepper, red pepper and stir fry about 1 minute..
6, Add the cashew nuts, fried chilies and chicken stock. Stir fry another 20 seconds.
7. Add the oyster sauce, fish sauce, sugar and pepper. Stir briefly. Add the cornstarch and spring onion and stir fry a little more.
8. Serve hot, garnished with coriander leaves and deep fried garlic.
