Chilli Chicken with Cashews

 Chilli Chicken with Cashews

Serves: 4 
SmartPoints: 10

grams chicken breasts , boneless, cut into pieces
1 egg
5 teaspoon Sriracha Sauce or hot chilli sauce
1/2 teaspoon salt
1/2 teaspoon ground white pepper
3 teaspoon corn flour 1/2 cup oil
1 tablespoon soy sauce
1 tablespoon tomato ketchup
1 teaspoon white vinegar
3 tablespoon oil, extra
1/2 teaspoon ginger paste
1/2 teaspoon garlic paste
1 red onion, diced
1 small green capsicum, diced
1/4 cup raw cashews
2 long red chilli, sliced 
1/4 cup water
1 spring onion, sliced, for garnish

In a small mixing bowl, 2 teaspoons of Sriracha sauce, salt, pepper, corn flour and egg. Mix well and add chicken.  Combine well to ensure the chicken is completely coated. Set aside for 1 hour, or longer if time permits.

In a wok or frying pan, add 1/2 cup oil and heat it over medium heat. Once the oil is hot, fry the chicken pieces in small batches for about 3 minutes or until just cooked. Remove from oil and place on a paper towel lined plate.  Repeat with remaining chicken.  Remove all oil from wok or pan.  Wipe out with paper towel. 
In a separate bowl, add remaining chilli sauce (3 teaspoons), white vinegar, soy sauce and tomato ketchup. Combine them well and set aside.

In the same pan add 3 tablespoons of oil.  Heat over medium heat until the oil is hot, add ginger, garlic and onions.  Cook for 5 minutes or until the onions become translucent and become slightly brown.

Increase to high heat and add capsicums and cashews. Fry, stirring for 1 minute. Reduce heat to medium and add the chillies and the sauce mixture.

Add chicken pieces and mix to combine.  Add the water and cook until the water is absorbed.

Garnish with spring onions and serve immediately.