Chicken Asian

Oyster sauce chicken with cashew nuts and dried chilli

Name: Oyster sauce chicken with cashew nuts and dried chilli
Yield: 4
Cuisine: /asian
Ingredients: 600g skinlesss chicken thigh fillets, cut into thirds; 1/2 cup (125ml) oyster sauce; 1 tsp dark soy sauce; 1 tbs sunflower oil; 2 garlic cloves, finely chopped; 6cm piece (30g) ginger, thinly sliced; 6 dried long red chillies, broken in half; 1 small carrot, thinly sliced; 1/2 red capsicum, seeds removed, chopped; 1 tsp sesame oil; Thinly sliced long green shallots; Roasted chopped cashews; Cooked jasmine rice

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by Sashi Cheliah

Mar 20, 2019

It's all about the sauce in this stir-fry.

600g skinlesss chicken thigh fillets, cut into thirds
1/2 cup (125ml) oyster sauce
1 tsp dark soy sauce
1 tbs sunflower oil
2 garlic cloves, finely chopped
6cm piece (30g) ginger, thinly sliced
6 dried long red chillies, broken in half
1 small carrot, thinly sliced
1/2 red capsicum, seeds removed, chopped
1 tsp sesame oil

To serve

Thinly sliced long green shallots
Roasted chopped cashews
Cooked jasmine rice

Method

1.

Combine the chicken, oyster sauce, soy and 1 tsp freshly ground black pepper in a bowl. Cover and stand for 10 minutes to marinate.
2.

Heat sunflower oil in a wok or large frypan over medium-high heat. Add garlic, ginger and chilli, and cook, stirring regularly, for 2 minutes or until fragrant. Increase heat to high, add chicken mixture and cook, stirring, for 6 minutes or until chicken is cooked through and lightly charred. Add carrot and capsicum, and cook, stirring occasionally, for 2 minutes or until heated through. Stir through sesame oil and remove from the heat.
3.

Scatter with shallot and cashew, and serve with jasmine rice.