Peppers Cashew nuts with Chicken

This is another recipe from the mysterious Thai Traditional Cooking: The Mother’s Recipes by Maria Kanigman Saunders that we used last week to make the beef stir-fry.

Once again, the recipe was easy to follow and quick. I spent a few minutes chopping up the ingredients and Stephen cooked it when he got home. It was really tasty and we both commented that it tasted a lot more complex than it actually was. It would definitely benefit from more liquid though, maybe some chicken stock.

2 chicken breasts, cut into strips
1 garlic clove, crushed
1 onion, peeled and sliced
1/2tsp sesame oil
4tbsp soy sauce
1tbsp fresh ginger, sliced
4tbsp whole roasted cashew nuts
2 chillies, chopped
2 peppers, sliced

Heat the oil in a wok, add garlic and ginger and fry for five seconds before adding the chicken.
Fry for one minute before adding the rest of the ingredients (except the cashew nuts).
Fry for 3-5 minutes, add the cashew nuts.
Serve with jasmine rice.