Pour in the chile paste in soybean oil, oyster sauce and black soy sauce and stir-fry everything together until all of the flavors combine and the sauce reduces to a glaze, about 1 minute. Add the chiles and cashews and stir fry for about 1 more minute until all ingredients are combined and hot. Stir the onions and bell peppers into the pan and cook until light brown and soft, about 1 to 2 minutes. Stir in the chicken and stir-fry for about 1 minute, until the outside is seared, and it is cooked to about medium, but not fully cooked yet. To the same pan, stir in the garlic and cook until light brown and fragrant, about 30 seconds. Discard all but about 2 tablespoons of oil from the pan. 60ml (1/4 cup) fresh lime juice 60ml (1/4 cup) fish sauce 2 tbsp light soy sauce 2 tbsp brown sugar 2 tbsp vegetable oil 1 red onion, peeled, halved. The chiles will turn bright red and the cashews should be golden-brown. 2.Ĭarefully drop the cashews and chiles into the oil and fry for about 1 to 2 minutes, until fragrant. Cook: Heat oil over high heat in a wok or heavy based skillet.
Marinate: Transfer 2 tbsp Sauce to chicken, mix to coat. Cook, tossing often, until chicken is browned, about 3 minutes. Then add remaining Sauce ingredients and mix. Add remaining oil and chicken to skillet along with the garlic and white parts of scallions. Cook half the chicken, tossing often, until browned, about 3 minutes. Heat the coconut oil in a large pan on medium-high heat. Bring the cooking oil in a medium pan to 350 F. In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Chop up the chicken and marinate it in the cornstarch and rice wine for 30 mins.
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