Ingredients
500 g boneless, skinless chicken thighs, cubed
4 garlic cloves, roughly chopped
2 birdseye chilli, finely sliced
1 tablespoon olive oil
1 teaspoon sesame oil
1 handful of cashews
1 big handful of basil leaves, washed
Sauce
1 tablespoon oyster sauce
1 tablespoon sweet chilli sauce
1 teaspoon dark soy sauce
1 teaspoon light soy sauce
1 tablespoon water
1 teaspoon brown sugar
Salt and pepper to taste
Preparation
Place all the ingredients for the sauce into a jar, pop on the lid and give it a good shake. Set it aside.
Heat a wok over high heat and add both the oils. Throw in the chicken, garlic and chilli, and toss every few minutes.
Once the chicken is ¾ cooked, pour over the prepared sauce and give it a good toss. Reduce it to a sticky glaze, and then add the cashews and basil leaves. Give it a final toss and turn off the heat. Serve with some steamed rice and greens.
