This is a dish that is Chinese in origin but is now very popular with Thais too. Personally, I love cashew nuts and think that this dish tastes wonderful. It is one of the most popular dishes in my restaurant too and is very easy to make.
|300||g||chicken breast (thinly sliced)|
|120||g||cashew nuts (deep-fried, if you have raw cashew nuts then fry them in 250mls (1 cup, 8 fl oz) oil, over a low heat until the cashew nuts are brown. Drain)|
|8||clv||garlic (crushed )|
|2||small onions (sliced)|
|125||ml||chicken stock (or water)|
|4||spring onions (sliced)|
|2||red chillies, big (sliced)|
|15||ml||wine (or 5mls whisky)|
Put the oil into a wok and add the garlic and when it starts to turn brown add the chicken and onions and stir-fry until the chicken is tender (about 3 minutes). Add the stock and sauce ingredients and stir-fry to combine. Then add the cashew nuts, spring onions and chillies cook briefly. Add the wine or whisky and turn off the heat and serve.