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20 December 2012,23:57 by

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Serves :

Preparation Time :
15 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Mix the stock or water, fish sauce, oyster sauce, sugar and corn flour in a small bowl until smooth.
  • Dry-fry the cashew nuts in a nonstick frying pan on a low heat.
  • Shake the pan to move them around for 8 - 10 minutes or until lightly browned. Remove from the pan.
  • Heat the oil in a wok and stir-fry the chilies over a medium heat for a few seconds. They should darken but not blacken and burn.
  • Remove and drain on kitchen paper. Heat the remaining oil in the wok, adding extra if required, and stir-fry the garlic for 1 - 2 minutes or until lightly browned.
  • Add the chicken and stir-fry for 4 - 5 minutes. Add the carrot, pepper and onion and stir-fry for another 3 - 4 minutes.
  • Stir the sauce mixture, pour it in and stir-fry together for another minutes or so. Taste and adjust the seasoning.
  • Add the cashew nuts, chilies and spring onions. Sprinkle with ground black pepper and toss well.
  • Spoon on to a warm serving plate.
  • Garnish with coriander leaves.


  • 8 tablespoons Vegetable or chicken stock or water 
  • 2 tablespoons fish sauce 
  • 4 tablespoons Oyster sauce 
  • 1 teaspoon Sugar 
  • 2 teaspoons Corn flour 
  • 150 grams Cashew nuts 
  • 4 tablespoons Cooking oil
  • 4 Red chilies stemmed, deseeded, chopped 
  • 4 Garlic cloves , finely chopped
  • 1 kg Chicken fillets skinless, finely sliced
  • 2 Carrot sliced into matchsticks
  • 2 Red or yellow pepper deseeded, cut into bite-sized pieces
  • 2 Onions, thinly sliced
  • 4 Spring Onions 
  • Ground black pepper
  • Coriander leaves to garnish

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