A simple stir fry that is popular in the west, although the original version does not include carrots, broccoli or tomato sauce! The key is the use chicken thighs, as they are robust and stays moist while being deep fried. If possible, it is best to buy raw cashew nuts and deep fry or roast them freshly, the results are well worth it. —siamesecooking
What You'll Need
For the chicken
boneless chicken thigh fillets
light soy sauce
freshly ground white pepper
oil for deep frying
For the stir fry
garlic, finely chopped
onion, cut into wedges
spring onions, cut into 1 inch lengths
palm sugar , grated into a powder
whole dried chilies, deep fried
freshly roasted cashew nuts
Slice the chicken into chunks and combine with light soy sauce and white pepper, allow to marinade for 30 minutes.
Coat the marinaded chicken in cornflour and deep fry over medium heat until golden and fully cooked, set aside.
Combine fish sauce, oyster sauce and palm sugar together in a bowl and add to the wok.
Sprinkle with the dried chilies and roasted cashew nuts and serve.