Thai chilli and garlic cashew nut chicken

Source

**Cashew nut chilli chicken ingredients:**
* ⁠1 tablespoon fish sauce
* ⁠1 tablespoon light soy sauce
* 1 tablespoon dark soy sauce
* 1 chicken stock cube
* 3 cloves garlic – crushed
* 1 Thai chilli – deseeded and finely chopped
* 2 chicken breasts – thinly sliced
* handful of cashew nuts
* handful of basil (or spinach)
* 1 red pepper – cut into small cubes
* 1 tablespoon vegetable oil
**Steps:**
1. In a jug, add the stock cube, soy and fish sauces to 70ml of boiling water, mix well.
2. In a pan, lightly toast the cashew nuts until they brown slightly, place aside.
3. In a pan (or wok) heat the oil on medium-high heat.
4. Add the garlic and chilli to the oil, cook for 15 seconds.
5. Add the chicken and cook for 3 minutes. Stir occasionally.
6. Pour in the stock mixture, add the red pepper and cashew nuts, then stir.
7. Cook for a further 3 minutes until the stock has reduced to about half.
8. Add the basil (or spinach) and stir in for 2 minutes, until the leaves are wilted.
9. Serve over rice or mix in with cooked egg noodles.