Prep: 10 minutes
Cooking: 15 minutes
Serves 4

Ingredients

1-2 dried long red chillies
1 tablespoon fish sauce
2 table spoons oyster sauce
3 tablespoons chicken or vegetable stock, or plain water
½ - 1 teaspoon sugar
4 tablespoons vegetable oil
80g (1/2 cup) whole or halved cashew nuts
4-5 garlic cloves, finely chopped
500g skinless chicken breast fillets, finely sliced
½ red capsicum (pepper) cut into strips
½ carrot, sliced diagonally
1 small onion, cut into 6 wedges
2 spring onions cut into 1cm lengths
Ground white or Szechuan pepper to sprinkle

Step 1

Cut the chillies into 1 cm lengths. Discard seeds, or keep them according to how hot you’d like the dish to be.

Step 2

Mix the fish sauce, oyster sauce, stock and sugar in a small bowl.

Step 3

Heat the oil in a wok or frying pan over a medium heat and stir-fry the cashew nuts for 2-3 minutes until golden brown. Remove and drain on paper towels.

Step 4

Stir-fry half the garlic over a medium heat until golden brown. Add half the chicken pieces and stir-fry over a high heat for 4-5 minutes until the chicken is cooked. Remove from the wok and repeat the process with the remainder of the chicken.
Return all of the chicken to the wok and heat.

Step 5

Add the capsicum, carrot, onion and sauce mixture to the wok and stir-fry for 1-2 minutes.
Add the cashew nuts, chillies and spring onions and toss well.