Thai Chicken Stir Fry with Cashew Nuts

I do love Thai food but whilst I do a pretty damn good job of sourcing some global ingredients, those from Thailand often leave me coming up empty.

Ingredients

• 1/2 Tbsp Oyster Sauce
• 1/2 Tbsp Dark Soy Sauce
• 1 Tbsp Fish Sauce
• 1/4 Tsp Light Brown Sugar
• 2 Tbsp Water
• 125 g Onion, Peeled and thinly sliced
• 1 Red Pepper, Cut into thin strips
• 3 Spring Onions, Cut into 5cm lengths
• 2 Garlic Cloves, Finely Sliced
• 2 Dried Red Chile, Seeds Removed and cut into 1cm pieces
• 75 g Unsalted Cashew Nuts
• 300 g Chicken Thighs, Boneless and skinless, sliced into a thin slices
• 2 Tbsp Cornflour, Cornstarch in the US
• 2 Tsp Lemongrass Paste, You can of course use fresh lemongrass
• 100 g Egg Noodles
• 4 Tbsp Cooking Oil, Neutral

Instructions

1. Mix together the oyster sauce, soy sauce, fish sauce, brown sugar and water and set aside.
2. Add the cashew nuts into a hot dry wok and toast, be careful not to burn them.
3. Cook your egg noodles as per the instructions on the pack then refresh in cold water and set aside.
4. Heat the cooking oil in a wok and fry the dried chili for 30 seconds and set aside..
5. Now dredge the chicken thighs in the cornflour and cook for 3 minutes and set aside on some kitchen towel.
6. Pour out all but a scant tablespoon of oil and add in the lemongrass paste and garlic and stir fry for 30 seconds.
7. Now add in your onions and stir fry for 3-4 minutes until they begin to become translucent.
8. Throw in the peppers and spring onions and stir fry for 1 minute.
9. Then add in the chicken, fried chili and the cashew nuts and cook for 2 minutes.
10. Finally add in the sauce and noodles and toss until every thing comes to temperature and everything is coated in the shiny 

source article :https://www.krumpli.co.uk/thai-style-stir-fry-chicken-with-cashew-nuts-2/