Sweet and sour chicken, orange and jujubes

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.

Would you like to learn more about Sino-Thai cuisine?

Read our article dedicated to the Chinese heritage of Thai gastronomy, from the migration routes that shaped Bangkok’s Chinatown to the southern dim sum tradition. Discover how wok cooking, soy sauce and Thai ingredients blend to form one of Thailand’s most enduring culinary identities.