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1 cup chicken breast sliced
1 cup cashew nut
1/3 cup sliced mushroom
1/2 bell pepper
1/3 cup sliced green onion 1" piece
1 table dried chili
all purpose flour
soy sauce light
water or chicken stock
3 cloves garlic chopped
slice chicken into thin slices.
1 teaspoon sugar, 2 table soy sauce, 1/4 tea salt. Mix together with chicken, put into refrigerator.
4 tablespoon oyster sauce
4 tablespoon light soy sauce
1 tablespoon fish sauce
2 heaped tablespoon sugar
1 tablespoon tamarind paste concentrate
1 tablespoon chili paste with soybean oil
2 tablespoon water or chicken stock
Fry cashew nut in oil, remove from pan and fry dried chili in same oil remove. Change oil. heat 1/2 cup oil in fry pan.
Coat chicken with all purpose flour and fry in oil until cooked and lightly browned.
Place wok over high heat, add 1 table oil and fry garlic add chopped onions and bell pepper, stir fry. Add chicken, cashew nut and dried chili and sauce. Stir. Last add the chopped green onions. and stir to combine.