Cashew chicken

Better than takeaway ! This recipe is taken from Marion's Kitchen. It's simple and quick to make and has a perfect balance of flavours. Most important it's soooooo yummy

Ingredients:

• 400g chicken breast fillets, cut into bite-sized pieces
• ½ cup corn flour
• sea salt
• vegetable oil for deep frying
• 3 cloves garlic, roughly chopped
• 1 onion, sliced
• ½ cup raw cashew nuts
• 2 red pepper, deseeded and cut into small bite-sized pieces
• 4-5 dried red chillies, cut into small bite-sized pieces
• ¼ cup sliced spring onion

Stir-fry sauce:

• 2 tbsp soy sauce
• 2 tbsp white vinegar
• 2 tbsp sugar
• 1 tsp dark sweet soy sauce
• ½ tsp corn flour

Method:

For stir fry sauce: To make the stir-fry sauce, whisk the ingredients together in a small bowl.

Fill a saucepan or wok to about ¼ capacity with the vegetable oil. Heat over high heat. The oil is hot enough at 165ºC or when a wooden spoon dipped onto the oil forms small little bubbles.

Season the chicken with salt and toss with corn flour. Shake off the excess flour and carefully add half the chicken to the hot oil. Cook, flipping the pieces every so often, for 3-4 minutes or until the exteriors is just "sealed" but before the pieces turn golden. Transfer to a tray lined with paper to drain. Repeat with the remaining chicken and flour.

Heat 1 tbsp of oil in a clean wok or large frying pan over medium-high heat. Add the garlic and onion and stir-fry for half a minute. Add the cashew nuts and dried chillies and stir-fry for another half a minute or until the cashews just start to turn golden. Add the red peppers and stir-fry for another minute. Then add the chicken and the stir-fry sauce  and stir-fry for 2-3 minutes or until the sauce is thick and glossy. Toss through the spring onions and serve