Cooking Instructions
- 1
Cube chicken, de-seed pepper, chop veg into large chunks. Crush and finely chop garlic.
- 2
Heat oil in a wok over medium high heat. Add garlic and fry until turning brown (10-30 seconds)
- 3
Add the chicken. Cook until sealed.
- 4
Add oyster sauce, fish sauce and chilli paste.
- 5
Stir fry on medium heat until the chicken starts to brown
- 6
Mix in the sugar.
- 7
Mix in the chicken stock (dry). At this point the chicken should still be moist. Add a dash of water so that there is some liquid in the bottom of the pan. This will make your sauce and keep the chicken moist. Lower the heat and cook for two minutes until the Chicken is cooked through
- 8
Add vegetables. Bring the heat back up to medium.
- 9
Stir fry until everything is piping hot.
- 10
Add cashews and dry chilis. Cook for one minute more. Plate up and serve with rice!
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