Caramel Chilli Chicken & Cashew.
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Ingredients Caramel Chilli Chicken & Cashew:
- Provide 750 g chicken thigh fillet, 3cm pieces.
- Give 1/3 cup - caster sugar.
- Give 2 for small red chillies, sliced.
- Provide 2 cloves - garlic, thinly sliced.
- Need 1 Tbsp - minced ginger.
- You need 1 Tbsp fish sauce.
- Give 1 bunch of baby bok choy.
- Need 1 head - broccoli, into small pieces.
- Need 1 cup of raw unsalted cashews.
- You need for Vegetable oil for frying.
- You need Rice to serve.
- Need Sliced green onion to serve.
- Need 150 g of snow peas, halved diagonally.
Caramel Chilli Chicken & Cashew making process:
- Prep veggies- broccoli, snow peas & baby bok choy together. Green onions in a separate bowl..
- Garlic and chilli together..
- Throw sugar and 1/4 cup water in a small saucepan. Stir over low heat for three mins to combine. Increase heat, bring to the boil (not stirring) for further 5 to 7 mins until mixture turns golden..
- Remove from heat and add ginger, fish sauce, chilli and garlic. Set aside..
- In a large pot, boil your broccoli, snow peas and bok choy for three mins..
- Remove, strain and refresh in cold water. Set aside..
- In a large non stick fry pan, firstly toast your cashews and set aside..
- Now to fry chicken in batches until browned and cooked through..
- Return all chicken to pan with caramel mixture. Add veggies and nuts. Toss to coat in sauce. Serve with rice and top with sliced green onion. Yum! Enjoy!.
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