After a long day, who would want to spend an hour at a grocery store and then cook for hours later, especially when your taste buds are craving for yummy food!! This is just the dish for the day! And I didn’t have to worry about the taste since it has a nice nutty, spicy flavor which can be easily toned to suit your palate J
Be it in Singapore or Thailand, I’ve found this dish at all Thai restaurants and ended up having it almost every other time. If you notice, nuts are quite commonly used in many Thai dishes (peanuts, cashews) and give a unique taste to the dish.
I still had a lot of time left after dinner for my favorite TV show and finishing up rest of the chores. Starting my blog with this recipe first… it’s simple to cook, yet delicious!
Preparation Time: 10 minutes
Cooking Time: Around 20-25 minutes
Cooking Oil – 1 ½ tablespoons
Chicken – 600 g
Chicken Stock or Vegetable Stock – 4 to 5 tablespoons
Oyster sauce – 2 tablespoons
Cornflour – 1 teaspoon
Garlic cloves – 3 to 4 cloves finely chopped
Carrot – 1, sliced into matchsticks
Red or Yellow pepper – 1, cut into small square like pieces
Onion – 1, sliced
Red Chilli – 1 to 2
Sugar – ½ teaspoon
Ground black pepper
Coriander leaves – to garnish
Salt – to taste
Step 1: Mix the stock, oyster sauce, corn flour and sugar in a bowl and keep it aside.
Step 2: Fry the cashew nuts on a frying pan (preferably non-stick) for around 6-8 minutes until they are slightly brown. Remove and keep aside.
Step 3: Heat oil on a wok and fry the chillies for few seconds. Make sure you don’t fry them too much else they will blacken and burn. Remove then and drain on kitchen paper.
Step 4: Heat the rest of the oil (add a bit more if you require) and fry the garlic for 1-2 minutes unless lightly browned. Add the chicken and stir-fry for few more minutes (maybe around 5 minutes). Add the pepper, carrot and onion and stir-fry for another 5 minutes.
Step 5: Pour in the sauce mixture and stir-fry together again for few minutes. Add the fried chillies and cashew nuts and stir-fry for 1-2 minutes. Taste for salt and seasonings. Add in the crushed pepper. Lightly stir and you’re done. Serve hot and garnish with coriander leaves.
The dish goes well with rice. Alternatively, you can have with bread as well.
Tips to adapt:
- You can use mushroom, soya or chilli sauce instead of oyster sauce.
- If you’re a vegetarian, you can use mock meat or fried tofu instead of chicken.