Cashew Chicken

Recipe: (Serves 4 - 6)

450 g/1 lb boneless chicken breast portions
1 red (bell) pepper (capsicum)
2 garlic cloves
4 dried red chilies
30 ml/2 tablespoons vegetable oil
30 ml/2 tablespoons oyster sauce
15 ml/1 tablespoon soy sauce
Pinch of granulated sugar
1 bunch spring onions (scallions), cut into 5 cm/2 in lengths
175 g/6 oz/1.5 cups cashews, roasted
Coriander (cilantro) leaves, to garnish

Method:

1) Remove and discard the skin from the chicken breasts and trim off any excess fat. With a sharp knife, cut the chicken into bitesize pieces and set aside.

2) Halve the red pepper, scrape out the seeds and membranes and discard, then cut the flesh into 2 cm/0.75 in dice. Peel and thinly slice the garlic and chop the dried red chilies.

3) Preheat a wok and then heat the oil. The best way to do this is to drizzle a "necklace" of oil around the inner rim of the wok. so that it drops down to coat the entire inner surface. Make sure the coating is even by swirling the wok.

4) Add the garlic and dried chilies to the wok and stir-fry over a medium heat until golden. Do not let the garlic burn, otherwise it will taste bitter.

5) Add the chicken to the wok and stir-fry until it is cooked through, then add the red pepper. If the mixture is very dry, add a little water.

6) Stir in the oyster sauce, soy sauce and sugar. Add the spring onions and cashew nuts. Stir-fry for 1-2 minutes more, until heated through. Spoon into a warm dish and serve immediately, garnished with the coriander leaves.