A sweet and salty chicken dish, quickly cooked with a wok. An easy recipe, not too spicy, brought from Thailand.
Ingredients (servings 4):
- 300 grams of sliced chicken
- 1 cup of roasted cashewnuts
- 1 cup of sliced carrots
- 1 cup of sliced onions
- 1 to 3 sliced chillis, without seeds
- 1 cup of chopped spring onions
- 1 cup of mushrooms
- 3 tbsp. of soybean oil
- 3 pinches of salt
- 4 tsp. of fishsauce
- 2 tsp. of sugar
- 4 tbsp. of oyster sauce
- 8 tbsp. of water
Heat the oil in the wok. Fry the chicken until golden brown. Add carrots, onions, mushrooms and water. Stir fry until almost cooked. Add oyster sauce, fish sauce, sugar, salt and spring onions. Stir fry again until mixed well. When done, turn off the heat and add cashew nuts and roasted chilli. Serve with rice.
