July 29, 2016


Boneless chicken breasts - 450 g
Vegetable oil - 2 tbsp
Garlic - 2 cloves (sliced)
Dried red chillies - 4 (chopped)
red pepper - 1 (seeded and diced)
Oyster sauce - 2 tbsp
Soy sauce - 1 tbsp
Spring onions - 1 bunch (cut into 5 cm lengths)
Cashew nuts - 175 g (roasted)
Coriander leaves


  • Remove and discard the skin from the chicken breasts. With a sharp knife, cut the chicken into bite-size pieces and set aside. 
  • Heat oil in a wok and swirl it around. Add the garlic and dried chillies and fry until golden.
  • Add the chicken and stir-fry until it changes colour, the add the red pepper.
  • Stir in the oyster sauce and soy sauce. Add the spring onions and cashew nuts. Stir-fry for 1-2 minutes more. Serve garnished with coriander leaves.

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