Chilli Cashew Chicken

Delicious, easy, fresh and can cook for lots of people. Can serve with rice noodles or rice. Original Recipe from Marie Claire cook books.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 200  g  dried thick  rice noodles
• 2  tablespoons  peanut oil
• 2  onions, sliced in wedges
• 1  teaspoon sambal oelek, to taste
• 1⁄4 cup sugar
• 4  chicken breast fillets
• 1  red bell pepper, sliced
• 3⁄4 cup unsalted dry-roasted cashews
• 2  tablespoons fish sauce
• 2  tablespoons soy sauce
• 2  tablespoons lemon juice
• 1⁄4 cup coriander leaves

Directions

1. Cook noodles in boiling water for 3 mins or until tender, drain.
2. Heat wok on high heat.
3. Add oil, onions, sugar and sambal olek, cook for 2 minutes.
4. Remove from wok and set aside.
5. Add chicken and stir to cook until golden (sbout 4 mins).
6. Add capsicum, cashew, fish sauce, soy, lemon juice, onion mixture and noodels to wok.
7. Cook for another 4 mins stirring, until heated through.
8. Serve sprinkled with corriander.