Caramelised chicken and chilli stir-fry

Caramelised chicken and chilli stir-fry

Ingredients (4 servings):

  • 1 tbs olive or grape seed oil
  • 80g (½ cup) raw cashews
  • 6 (about 800g) chicken thigh fillets, cut into 2cm cubes
  • 2 red onions, cut into wedges
  • 12 fresh red & green bird’s eye chillies
  • 5cm piece fresh ginger, peeled, cut into matchsticks
  • 2 garlic cloves, thinly sliced
  • 125g (¾ cup) palm sugar, finely chopped 1 tbs fish sauce
  • 1 tbs vinegar
  • 1 tbs light soy sauce
  • ½ cup basil leaves, with flowers

 

Method:

  1. Heat 1 tsp of the oil in a wok over high heat. Add the cashews and stir-fry for 2 minutes or until lightly toasted. Transfer to a bowl.
  2. Heat half the remaining oil in the wok over high heat until just smoking. Add one-quarter of the chicken and stir-fry for 3 minutes or until browned and cooked through.
  3. Transfer to a bowl. Repeat in 3 more batches with remaining chicken.
  4. Heat remaining oil in the wok over high heat. Add the onion, chilli, ginger and garlic. Stir-fry for 2 minutes or until lightly browned. Transfer mixture to a bowl.
  5. Add sugar, fish sauce, vinegar and soy sauce to the wok. Bring to the boil. Cook, stirring, for 3-4 minutes or until mixture thickens and is reduced by half.
  6. Return chicken and onion mixture to wok. Stir-fry for 1-2 minutes or until warmed through.
  7. Transfer to a serving plate. Sprinkle with cashews, basil leaves and basil flowers.
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