Sweet & Sour Chicken
Sweet & Sour Chicken
Indulge in the savoury delights of our Cashew Chicken Stir-Fry! A perfect balance of flavours awaits!
Diana ChanFull Recipe In details
Ingredients
- ½ cup cooking oil for frying, extra for sauteing
- 500g Our Cow skinless chicken thighs, cut into bite sized pieces
- 1 shallot, quartered
- 2 garlic cloves, minced
- 20g ginger, thinly sliced into strips
- ½ cup Three Threes Tomato sauce
- 1 tbsp sugar
- 1 tbsp oyster sauce
- 1 tbsp light soy sauce
- 1 capsicum, seeds removed and cut into 2cm squares
- 3 stems of spring onions, cut into 5cm lengths
- ½ cup roasted cashews
- Salt and pepper to taste
- Thinly sliced spring onions
Methods
- Place a wok over medium heat. Season the chicken with some salt and pepper and fry in the oil for 7 minutes tossing frequently. Remove and set aside.
- In the same wok, add in 1 tbsp of oil. Add in the shallots, ginger and garlic to flavour the oil.
- Add in the tomato sauce, sugar, oyster sauce and soy.
- Next, add in the capsicum and cook for 3 minutes before adding in the spring onions.
- Just before removing from heat, add in the cashews and toss through. Serve with some steamed jasmine rice.
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