Written by mayur | 06 July 2010
Posted in recipes

Serves : 4 to 6
Preparation time : 25 minutes
cooking time : 15 minutes

Ingredients :

3 tablespoons minced garlic
500g boneless chicken breasts, cut into bite-sized pieces
1 medium onion, halved and thinly sliced to yield 1 cup
1 small carrot, peeled and cut into sticks to yield 1 cup
120g green beans, cut into lengths to yield 1 cup
1 small bell pepper, deseeded and cut into strips to yield 1 cup
1 tablespoon fish sauce
2 tablespoons oyster sauce
1 tablespoon sugar
95 roasted unsalted cashew nuts
1 spring onion, sliced, to garnish

Crispy Fried Dried Chilies
3 tablespoons oil
6 dried chilies, soaked in warm water for 15 minutes until soft, stems discarded, deseeded and drained

Method :

1. Make the Crispy Fried Dried Chilies first by heating the oil in a wok over medium heat until hot and stir-fry the dried chilies for 1 to 2 minutes until fragrant and crispy. Remove the chilies and drain on paper towels. Set aside.
2. In the same wok, heat the leftover oil over medium heat and stir-fry the garlic for 1 to 2 minutes, until fragrant and golden brown. Add the chicken and stir-fry for about 3 minutes until cooked. Add the onion, carrot, green beans and bell pepper, and stir-fry for 3 to 5 minutes until the vegetables are tender. Season with the fish sauce, oyster sauce and sugar. Stir-fry for 3 more minutes and remove from the heat. Finally stir in the Crispy Fried Dried Chilies and cashew nuts.
3. Serve hot on a serving platter, garnished with spring onion.

Article Source: asianfood-recipes.com



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