Servings
4
Prep time
Cook time
Recipe
Ingredients
- Chilli Sauce:
- 1/3 cup sweet chilli sauce
- 2 tsp soy sauce
- 1 tbsp creamed honey
- 2 tsp kecap manis
- 2 tsp minced garlic
- 1 tsp minced ginger
- 1 tsp brown sugar
- 700g chicken thigh fillet,
- cut into 3cm cubes
- 1 tin baby corn, drained
- 1 cup cashews, unsalted
- 1 yellow capsicum, cut into thin strips
- 1 brown onion, chopped finely
- 3 tsp oil
- Cooked rice or noodles, to serve Fresh coriander, chopped finely, extra for garnish
Method
- Combine all chilli sauce ingredients in a bowl.
- On a medium-high heat, heat 1 tsp of oil in a pan/wok and combine corn, cashews, capsicum and onion. Continually stir for 2 mins. Add in a 1/3 of the chilli sauce and continue to stir and combine for a further 5 mins. Remove vegetables from the pan and keep warm in a container.
- Add remaining oil and heat. Add in cubed chicken and allow to fry and toss regularly to ensure all sides of the chicken are cooked and browned.
- Once sides are browned, add in the remainder of the chilli sauce and continue to stir and allow chicken to cook through for a further 5 mins, reducing heat to medium heat.
- Add the vegetables back into the frying pan/wok and stir well to combine chicken and the vegetables.
- Serve immediately and top with reserved coriander.
- Serve with rice or noodles.
- Tip: For a nut-free version, replace cashews with 1 cup of water chestnuts (well drained from a can).
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