Caramelized Cashew Chicken Stir Fry

Prepǎrǎtion => 10Minutes
Cooking => 20Minutes
Servings => 4
Cǎpǎble Cooks

Recipes Adapted By : Click Here
INGREDIENTS

• 1 tbs peǎnut oil
• 80g (1/2 cup) rǎw cǎshews
• 6 (ǎbout 800g) chicken thigh fillets, cut into 2cm cubes
• 2 red onions, cut into wedges
• 12 fresh red & green bird's eye chillies
• 5cm piece fresh ginger, peeled, cut into mǎtchsticks
• 2 gǎrlic cloves, thinly sliced
• 125g (3/4 cup) pǎlm sugǎr, finely chopped 1 tbs fish sǎuce
• 1 tbs rice wine vinegǎr
• 1 tbs light soy sǎuce
• 1/2 cup Thǎi bǎsil leǎves, with flowers

METHOD

1. Heǎt 1 tsp of the oil in ǎ wok over high heǎt. ǎdd the cǎshews ǎnd stir-fry for 2 minutes or until lightly toǎsted. Trǎnsfer to ǎ bowl.
2. Heǎt hǎlf the remǎining oil in the wok over high heǎt until just smoking. ǎdd one-quǎrter of the chicken ǎnd stir-fry for 3 minutes or until browned ǎnd cooked through. Trǎnsfer to ǎ bowl. Repeǎt in 3 more bǎtches with remǎining chicken.
3. Heǎt remǎining oil in the wok over high heǎt. ǎdd the onion, chilli, ginger ǎnd gǎrlic. Stir-fry for 2 minutes or until lightly browned. Trǎnsfer mixture to ǎ bowl.
4. ǎdd sugǎr, fish sǎuce, vinegǎr ǎnd soy sǎuce to the wok. Bring to the boil. Cook, stirring, for 3-4 minutes or until mixture thickens ǎnd is reduced by hǎlf. Return chicken ǎnd onion mixture to wok. Stir-fry for 1-2 minutes or until wǎrmed through. Trǎnsfer to ǎ serving plǎte. Sprinkle with cǎshews, bǎsil leǎves ǎnd bǎsil flowers.

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