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Caramel Chilli Chicken
Ingredients
- 750g chicken thigh fillet, 3cm pieces
- 1 Tbsp minced ginger
- 2 small red chillies, sliced
- 2 cloves garlic, thinly sliced
- 1 Tbsp fish sauce
- 1 bunch baby bok choy, washed
- 1 head broccoli, into small pieces
- 150g snow peas, trimmed & halved diagonally
- 1 cup natural (raw) cashews
- 1/3 cup caster sugar
- Vegetable oil for frying
- Rice to serve
- Green onion sliced to serve
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Directions
- Prep veggies- broccoli, snow peas & baby bok choy together.
- Green onions in a separate bowl. Garlic and chilli together.
- Throw sugar and 1/4 cup water in a small saucepan. Stir over low heat for three mins to combine. Increase heat, bring to the boil (not stirring) for further 5 to 7 mins until mixture turns golden. Remove from heat and add ginger, fish sauce, chilli and garlic. Set aside.
- In a large pot, boil your broccoli, snow peas and bok choy for three mins. Remove, strain and refresh in cold water. Set aside.
- In a large non stick fry pan, firstly toast your cashews and set aside. Now to fry chicken in batches until browned and cooked through.
- Return all chicken to pan with caramel mixture. Add veggies and nuts. Toss to coat in sauce. Serve with rice and top with sliced green onion.
- Yum! Enjoy!
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