You've adjusted the recipe from 1 Serving (as originally posted) to 4 Servings. The ingredients above reflect 4 Servings, but the instructions reflect the as-posted 1 Serving. You may need to adjust the times, temperatures or quantities mentioned in the recipe below as needed.
Slice the chicken thinly, lengthways. Heat the wok and add the sesame oil. Add the garlic, then the chillies. Add the slices of chicken and stir fry for 2-3 minutes. Add the julienne of red pepper and spring onions and fry for 1 minute. Stir in the oyster sauce, soy sauce, sugar and cashew nuts and stir for another 1-2 minutes - finely sprinkle with the lime juice. Place into a dish and scatter with coriander leaves. Serve with fried rice.
| 1800 grams Chicken breast; boneless and skinless |
| 8 tablespoons Sesame oil |
| 8 cloves Garlic; crushed |
| 12 Red chillies; finely chopped |
| 4 Red pepper; sliced julienne |
| 8 tablespoons Oyster sauce |
| 4 tablespoon Soy sauce |
| 2 teaspoon Sugar |
| 24 Spring onions; sliced |
| Cashew nuts; dry roasted |
| 2 lime; juice only |
| Coriander leaves; garnish |