Ingredients

The following ingredients have 4 Servings
  • 350 gms – 12.5 oz. boneless chicken (sliced)
  • 85 gms – 3 oz. cashew nuts
  • 1 carrot (sliced)
  • 1 small head of broccoli (cut in florets)
  • 1 small onion (cut in 8 pieces)
  • 3 spring onions (sliced)
  • 2 cloves garlic (sliced)
  • 2 dried red chillies
  • 1 tbsp Thai chilli paste (Namprik Pao)
  • 1 tsp sugar
  • 1 tbsp soy sauce
  • 1 tbsp fish sauce or to taste
  • 2 tbsp vegetable oil

Instruction

  • Heat the vegetable oil in a wok over medium-high heat. Add the cashew nuts and fry until golden brown then remove and keep aside.
  • Add the dried chillies and fry them for a few seconds, then remove them and keep aside.
  • Add the garlic and sauté until golden brown.
  • Add the broccoli florets and stir fry for 1 minute.
  • Add the chicken and stir fry for 2 minutes.
  • Add the carrots, chilli paste, sugar, soy sauce, fish sauce and 2 or 3 tbsp of water.
  • After 1 minute, add the onions and stir fry all the ingredients.
  • After 2 minutes, add the spring onions and mix well.
  • Add the fried cashew nuts and fried chillies and stir fry for 1 minute, then turn the fire off.
  • Serve hot with steamed rice.