Surprise your guests with this dish created by our Chefs and inspired by Sino-Thai food traditions. We strongly recommend you to use chicken thighs and not chicken breasts for any stir-fried dish, the meat will be much more tender.
Serves 2.
200 g chicken, cut in bite size pieces
1 dry spur chilli, sliced, seeds removed
20 g cashew nuts
1 fresh red spur chili, sliced
half onion, sliced
8 jujubes (re-hydrated in hot water for 10 minutes if using dry jujubes)
1 teaspoon sesame oil
10 g spring onion, chopped
1 orange, peeled and cut in segments
Seasoning
2 tablespoons oyster sauce
1 teaspoon sugar
0.5 tablespoon soy sauce
2 tablespoons chicken stock
Heat 2 tablespoon of oil (low heat) in a frying pan. Stir-fry the dry chilies for about 1 minute. Remove from the pan, drain on kitchen paper and set aside. Then stir-fry the cashew nuts until they take a nice golden color. Remove your nuts from the pan, drain on kitchen paper and set aside.
Stir-fry the chicken for about 2 minutes, then add onions and fresh chili (medium heat). Cook until the chicken is golden.
Add oyster sauce, soy sauce, sugar, jujubes and mix well.
Add stock and cook for 2 more minutes.
Remove from the heat. Add cashew nuts, chilies, sesame oil and spring onions. Mix well.
Transfer on a serving plate with orange segments.