As I’m sat in a car park whilst my son is at scouts I just thought I’d catch up with a dish I made a week or so ago. I wanted to cook something which needed nothing buying as I had all the ingredients within the house. I stumbled over this recipe whilst flicking through my cook books. It’s a new dish to me, especially as it was a Thai dish and I’ve since found out it’s a popular dish within the food chain – Giggling Squid 👍. Also apparently I’ve found out since reading up on the dish it’s a popular Thai dish full stop!! It’s fairly simple dish, takes about 30 minutes to put together with 20 minutes of that being the prep!

Ingredients- 250ml of rapeseed oil, 20-30 cashew nuts, 20 dried chillies, a standard pack ( 450g / 500g ) of chicken breasts or thighs cut into small pieces, 3 tbsp of cornflour, 6 garlic cloves roughly chopped, 1 large onion thinly diced, 3 red chillies, , 2 green chillies thinly chopped, 4 spring onions thinly chopped.

For the sauce – 2 tbsp of light soy, 1 tbsp of dark soy, 1 tbsp of oyster sauce, 1/4 cup of water & 1 tsp of palm sugar.

Method – mix all the sauce ingredients together and put aside.

Heat 3/4’s of the heat in a wok or saucepan until it’s nice and hot. Add the cashew nuts and gently brown for a minute or so then remove them to a paper towel. Then repeat the process with the dried chillies.

Dust the chicken pieces in the cornflour. Fry them off adding colour in small batches.

Fry them for 3-5 minutes.

Once they have browned off again remove them to a paper towel to help drain off the oil.

Add the rest of the oil and bring back the heat in the pan. Add the onion, garlic, diced green chillies and red chillies frying them off until the garlic has started to brown….do not burn the garlic as the whole dish will taste bitter!!

Once the garlic is cooked add in your pre-made sauce stirring it in for 30/60 seconds. The sauce will start to then thicken.

Add back in your chicken, cashew nuts and fried dried chillies. Cook for a couple of minutes so the sauce sticks to the chicken and cashew nuts.

I served mine with steamed rice. As you can see from the photo a couple of my cashew nuts and dried chillies burnt a little….oil was too hot at the start of the process.

Thank you for reading my ramblings if at all you have done. The statistics show that nobody is reading my posts…it doesn’t matter to me. I get chance to showcase my food even if it is just for myself!!