Cook along with Ling using our recipe directions and the recipe video. 2 things: It's traditionally cook on a wok. And it's supposed to be served with white rice on the plate.
1 Iron Skillet or Wok Traditionally a wok would be used.
Ingredients
50gCashew nutsroasted
300gChicken breast with skin with skin
1tbspcoconut cooking oil(preferably not vegetable or canola oil as these are horrible for you)
8wholeGarlic cloves
0.5tspSaltsea salt
0.5tspPepperblack pepper powder
0.5 tspSugar
5wholeThai red chili peppersdried and sliced
1tbspThai red chili paste
1tbspOyster SauceNot fish sauce
1tbspSoy sauceNon-GMO
3wholeSpring onion
1wholeWhite onion
Instructions
Prepare your ingredients. Slice the garlic (will be used first), chop the Spring onion leaf and slice the white onion. We went ahead and poured the amounts of each ingredient in little dishes, so this should help you see what those amounts look like.
8 whole Garlic cloves
Heat coconut oil in wok over medium heat. Traditionally on a wok (we always use an iron skillet), start sautéing the garlic you sliced. Wait until the oil is hot to put the garlic in. Keep heating with occasional stirs over medium heat until you get a proper fragrance out of the sizzling garlic.
1 tbsp coconut cooking oil
Add the chicken. Once the garlic is golden brown or has had its flavors brought out a bit, add the chicken into your wok or skillet and let cook over this medium heat with the garlic.
300 g Chicken breast with skin
Cook the white onions.After the chicken has cooked, with the chicken and everything still in there, add the sliced white onion. Keep this white onion cooking until its become soft.
1 whole White onion
Add in the rest of the ingredients.The white onions won't take long to be ready. Once they're ready, add the recipe's seasonings: oyster sauce, soy sauce, sea salt, black pepper, sugar and the red Thai chili paste.
Stir Fry to greatness.Keep stir-frying this until you get a full fragrance coming out. Then add the roasted cashew nuts, dried red chili pepper slices and chopped spring onion leaves right before turning off the heat. Recipe finished. Can be served immediately.
50 g Cashew nuts, 5 whole Thai red chili peppers, 3 whole Spring onion
Video
Notes
Use medium heat and stir at a high speed for not too long (vs slower cooking time over high heat). The food will look bouncy, not faded and have a beautiful color to eat. (this is how Google translates what Ling just said in Thai).
If you get crispy chicken before stir-frying, you can fry the chicken first.
You can choose the level of spiciness by adding as much or as little chili as you like.