Thai Chicken Cashew

Ingredients for 2 servings:

• 2 chicken legs
• 1 bell pepper(s), red
• 1 bunch of spring onions
• 1 onion(s)
• 4 garlic cloves
• 5 chili pepper(s), dried
• 1 handful of cashews
• 1 tbsp ketjap manis
• 1 tbsp fish sauce
• 1 tbsp oyster sauce
• 1 tbsp soy sauce
• 1 tbsp raw sugar
• 1 lime(s)
• Oil, high heat resistance, e.g. rapeseed/sunflower oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Remove the chicken from the bones and chop into small pieces. Chop the onions, bell peppers, and the front part of the spring onions. Slice the green part of the spring onions into rings. Finely slice the garlic. Mix together the fish sauce, ketjap manis, soy sauce, oyster sauce, and raw sugar. Place all ingredients in small bowls. Heat the wok until very hot, add a little oil, and stir-fry the cashews. Remove and set aside. Add a little more oil to the wok, heat, and add the chicken. Spread it out a little in the wok and press down, turning and pressing after about 30 seconds. Then stir for about 1-2 minutes until almost cooked. Remove and set aside. Add more oil to the wok and add the onions and garlic, stir vigorously, after about 30 seconds add the bell peppers and sliced ​​spring onions, and stir for about 1 minute. Add the chicken and dried chilies, and stir for another 1 minute. Pour in the sauce and stir for about 30 seconds. Finally, add the roasted cashews and the green parts of the spring onions and stir briefly again. Before serving, squeeze the juice of half a lime over the finished dish. Serve the dish with rice. Since the actual cooking in the wok is quick, you should add the rice to the rice cooker early enough. Note: The times given are for a steel wok on an 8kW gas burner, but these are estimates – I do it by feel and check the doneness of the ingredients halfway through. Theoretically, you could also make the dish in a pan or wok on a regular stovetop, but the flavor will be less potent and the cooking time will be significantly longer.