Ingredients
- 500g boneless chicken thighs (diced)
- 3 tbsp vegetable oil
- 2 tbsp minced garlic
- 1 tbsp minced ginger
- 1 tbsp minced chilies
- 3/4 cup cashew nuts
- 1 red capsicum
- 1/2 cup chicken stock
- 4 tbsp cornflour
- 2 spring ones (whites and greens chopped and separated)
- Salt to taste
- 1/2 tsp white pepper
- 2 tbsp Lee Kum Kee Premium soy sauce
- 1 tbsp Lee Kum Kee Premium dark soy sauce
- 1 tbsp brown sugar
- 1 egg
- 1 tsp sesame oil
Method
- Marinate your chicken pieces in one whisked egg. In a shallow plate, place 3 tbsps of cornflour and add a 1/2 tsp of salt. Coat your chicken pieces in this cornflour mixture after draining off excess egg.
- Heat 2 tbsp vegetable oil in wok. When smoking, add chicken pieces and stir fry until golden brown, approximately 6-8.
- While chicken is cooking, mix all sauces together with the chicken stock, sugar and 1 tbsp cornflour in a separate bowl and put aside.
- Remove fully cooked chicken from wok with a slotted spoon and set aside (you may need to fry in batches depending on the size of your wok)
- In the same wok, add 1 tbsp of vegetable oil. When smoking, add the cashew nuts and stir fry until lightly toasted.
- Add minced garlic, minced ginger, the whites of the spring onions and sliced chilies. Stir fry until fragrant. Add capsicums and onions, cut into 1 inch cubes and stir fry for another 2 minutes.
- Pour in the prepared sauce mixture from Step 3. Let it simmer and thicken.
- Add in sliced greens of the spring onions. Add white pepper and 1 tsp of sesame oil. Toss together and stir fry for another minute.
- (Optional) Top with sesame seeds. Serve with hot, steamed rice. Enjoy!!
Product used in recipe
- LEE KUM KEE - LKK PREMIUM DARK SOY SAUCE 250ML
- LEE KUM KEE - LKK PREMIUM SOY SAUCE 500ML
