Chilli and Cashew Chicken Stir-fry
2 h. 25 min.
- 2 Tbsps Nut oil
- 4 large, skinless Chicken breasts (diced)
- 2 cloves garlic cloves (minced)
- 2 green chili peppers (chopped)
- 2 red chili peppers (chopped)
- 1 cup salted Peanuts
- For the sauce
- 1 Tbsp white wine
- 1 Tbsp Cider vinegar
- 1 Tbsp light soy sauce
- 1 Tbsp sesame oil
- 1 Tbsp red Chili paste
- 1 Tbsp brown sugar
- 1 Tbsp Corn starch
- 1 Tbsp water (combined with the cornflour)
- To garnish
- ½ cup dark soy sauce
Suggested variation; add 200 g | 1.25 cups canned, drained water chestnuts to the slow cooker before cooking. Garnish with 2 slice spring onions (scallions).
Heat the oil in a large wok set over a high heat until hot. Season and flash-fry the chicken for 1 minute before spooning into a slow cooker.
Reduce the heat a little under the wok and add the chilli peppers, garlic and peanuts. Stir-fry for a minute.
Briefly whisk together the ingredients for the sauce and pour into the wok. Stir well and cook for 1 minute before pouring everything into the slow cooker.
Cover with a lid and cook on a high setting for 2 hours. Spoon into serving bowls using a slotted spoon.
Serve with a bowl of the soy sauce on the side as a garnish.