- 6 – 8 chicken thighs or 4 chicken legs
- 2 or more fresh chillies
- 3 tablespoons oyster sauce
- 1 level tablespoon dark sugar
- 1lb/450 g finely sliced carrots – or, even better, spiralised carrots.
- 3″/7.5cm fresh ginger, finely chopped.
- 2 large cloves garlic, finely chopped
- 2 tablespoons coconut oil
- 1½ tsp turmeric
- 4 oz/100 g cashew nuts.
- Small bunch fresh coriander, leaves roughly snipped up.
Serves 3 -4.
- If time, put the chicken thighs in a bowl with the de-seeded and thinly sliced chillies, plus 2 tablespoons of oyster sauce and the brown sugar. Stir well and leave for a bit.
- Transfer the chicken to a roasting dish, and roast in the oven for about 45 mins, or until cooked.
- Take out of oven and keep warm whilst doing the final preparations.
- In a large pan or a wok, heat the coconut oil over a medium heat. Then add the ginger, garlic, turmeric and cashews. Stir about for about 1 min.
- Then add the sliced or spiralised carrots, stir about for another minute.
- Add 1 tablespoon of oyster sauce, stir well and cook for a further minute or so until the carrots are thoroughly warmed.
- Sprinkle in the coriander leaves.
- Transfer the chicken and the carrots to serving dishes and serve.
I would do another vegetable as well. Probably something involving fennel or maybe something green like broccoli.
This is a variation of the classic chicken and cashews, so should be done with skinless, boneless, tasteless chicken string breast fillets. You slice them up, cover them with oyster sauce and chillies, then add to the wok. But I much prefer chicken legs or thighs. Much juicier and tastier. And life is too short to go chopping the meat off those. Hence the roasting in the oven.