Step 1

To make the sauce, mix all the ingredients and keep it aside.

Step 2

In a wok heat 2 tablespoons of Oil. Add cashews and cook for 3-4 minutes. Keep stirring continuously for even browning (Keep a close eye towards the end, else the cashews will burn in no time and will taste bitter).

Step 3

Using a slotted spoon, remove cashew from the wok draining excess oil. Keep the cashews aside.

Step 4

Cut chicken breast to bite-size pieces. Sprinkle cornstarch and pepper. Toss to coat chicken well.

Step 5

Add coated chicken breast to the same hot wok (there would be remaining oil after frying cashews).

Step 6

Separate any chicken pieces stuck together and cook on high heat for 2 minutes. Flip and cook for another minute. Using a slotted spoon remove the chicken pieces. Then chicken needs to be just cooked through. (It will get cooked further along with the sacue later)

Step 7

Add the remaining 1 tablespoon oil. Add dry red chilli, chopped garlic, birds eye chilli (if using) , white parts of the green onion. Saute on high heat for 30 seconds, until the garlic is aromatic.

Step 8

Add red pepper. Saute for another 30 seconds.

Step 9

Add cooked chicken, roasted cashew and stir fry sauce. Toss everything well and cook for about 1 minute until the sacue has thickened and coats the chicken well.

Step 10

Switch off the flame and stir in the green onion.

Step 11

Serve with rice/noodles or as an appetizer.