Vietnamese cashews chicken stir-fry

Vietnamese cashews chicken stir-fry (GA XAO HAT DIEU)

INGREDIENTS

• Stir-fry sauce
• 100g (cup) sugar
• 150ml water
• 1 chicken stock cube
• 150ml fish sauce
• 400ml oyster sauce
• 70ml dark soy sauce
• 130ml Thai soy sauce

Other ingredients

• 500g chicken breast fillets, thinly sliced
• 15ml (1 tbsp) cornflour
• 30ml (2 tbsp) oil
• 45ml (3 tbsp) dark soy sauce
• 100ml light soy sauce
• 1 green pepper, cored, seeded and finely sliced
• 1 red pepper, cored, seeded and finely sliced
• 1 large onion, finely sliced
• 100g cashew nuts
• 1 large carrot, peeled and finely sliced
• 100g oyster mushrooms, sliced

METHOD

For the sauce, combine the sugar and water in a pot and bring to the boil, stirring until sugar has dissolved.

Add the stock cube and stir until dissolved. Add remaining ingredients and bring to the boil, then reduce heat and simmer for 1-2 minutes.

Allow to cool before decanting into an airtight container and refrigerate until needed. (Makes about 1litre).

Place chicken in a bowl and toss with cornflour to coat well. Heat oil in a wok or heavy-based pot and fry chicken until brown.

Add dark and light soy sauce to deglaze. Add remaining ingredients and stir-fry for 2 minutes.

Add 300ml pre-made stir-fry sauce, heat through and serve with rice.

- Serves 4