Ingredients (for 2–3 servings)
- 300g chicken breast, cut into bite-size pieces
- 1/2 cup roasted cashew nuts
- 2 tablespoons oil
- 2–3 tablespoons Sunny Thai Sauce
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- A handful of chopped spring onions (optional)
- Dried chilies (optional, for extra heat)
Instruction
- Heat oil in a pan or wok. Add chicken and stir-fry until cooked through.
- Add Sunny Thai Sauce, soy sauce, and sugar. Mix well.
- Toss in the cashew nuts and stir until everything is nicely coated and heated through.
- Add spring onions or dried chilies if using, then give a final toss.
- Serve hot with steamed rice.
