For 4 people
For 4 people
To begin, cut the chicken, pepper and onion into thin strips.
Brown the cashews in a wok or skillet, but be careful, they brown very quickly. Remove them from the heat and stir-fry the shredded chicken in the same wok until golden brown. If necessary, add a little water to prevent the ingredients from sticking.
Add the pepper and onion strips and brown them until they are nicely colored.
Add a glass of water with a dissolved stock cube and simmer for about 10 minutes.
Add a tablespoon of soy sauce and, if necessary, a little cornstarch to thicken the sauce.
When the sauce has reduced to your liking, return the chicken and cashews to the wok just long enough to heat them through.
Serve immediately with Thai or basmati rice.
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