Ingredients:

• 300 g. sliced chicken thigh
• 1/3 cup fried cashew nuts
• 3 cloves garlic, minced
• 5 – 7 dried chillies, chopped
• 2 tbsp. red and green capsicum sliced
• 1/2 cups water chestnuts, peel and boiled
• ¼ cup Spring onion (cut into 1.5 inch pieces)
• ½ cup of all purpose flour
• 1 onion, cut 1/4
• 2 tbsp. vegetable oil.
• 1 tbsp roasted chilli paste
• 1 tbsp tomato sauce
• 2 tbsp. oyster sauce
• 1 tbsp. soy sauce
• 1 tbsp sugar
• ½ tsp salt

Preparation:

• Heat the vegetable oil in a wok then put the dried chilies and fry until fragrant, put in a plate.
• Put the all purpose flour and the chicken into the bowl and mix well.
• Heat the oil in a wok (use medium heat) then Stir-fry the chicken until light brown, put in a plate.

Cooking Method:

• Heat the vegetable oil and put the garlic. Stir-fry over medium-high heat until fragrant (about ½ minute).
• Put the fried chicken , onion and water chestnuts. Stir fry for a minute.
• Add remaining ingredients except the spring onion in the wok and season with roasted chillie paste, soy sauce, tomato sauce, oyster sauce, sesame oil, sugar and salt.
• Continue stir fry around 2 – 3 minutes. Use the low heat and cook for a while. Taste it.
• Place into a dish and garnish with spring onion.
• It is now ready to serve.