Ingredients (serves 2)- 1 pc Chicken Breast (cut into 1.5cm cube)
- 1 pkt Roasted Cashew Nuts
- 8-10 Dried Red Chillies (rinsed, cut into half)
- 2 Cloves Garlic (thinly sliced)
- 2 Stalks Spring Onions - white part only (cut into 2cm)
- 1 Fresh Parsley
Marinate
- Chinese Cooking Wine, Soy Sauce, Sugar, Corn Starch
Sauce
- Soy Sauce 1.5 tbsp, Dark Soy Sauce 1 tbsp, Black Vinegar 2 tbsp, Sugar 1 tsp, Water
Method
1. Marinate chicken for at least 30 mins. Cook pasta as per packaging instructions. Prepare Sauce and set aside.
2. Heat wok with oil, put in dried red chillies, garlic and spring onions. Turn to low heat and stir fry till aromatic, especially dried chillies.
3. Turn up heat and add chicken cubes; keep trying till almost cooked. Pour sauce mixture in; stir for 2-3 minutes and add cashew nuts. Taste and add seasoning and water if required. Lastly, pour corn starch to thicken the sauce and add a dash of cooking wine and pepper (optional if prefer more spicy).
4. To serve, pour chicken and sauce over pasta. For that extra fusion taste, sprinkle fresh parsley flakes generously over pasta. Enjoy!