5 pcs dried long chili, cut into 1 cm length
3 cloves garlic, thinly sliced
120 g onion, sliced
80 g green bell pepper, diced
80 g roasted cashew nut, chopped
3 stalks spring onion, sliced
vegetable oil for deep fry
400 g chicken thighs, cubed
60 ml chicken stock
2 tbsp hoisin sauce
1 tbsp chili paste
2 tbsp fish sauce
350 g cooked rice
Cut dried chilies into 1 cm length.
Slice garlic thinly.
Slice onion, green bell peppers, and spring onions.
Fry separately the dried chilies and sliced garlic in a pan until crispy and set them aside.
In the same pan, cook the chicken cubes with the left over oil from the frying of the garlic and chilies earlier.
Add chicken stock and season with Hoisin sauce, chili paste, fish sauce.
Let it cook until the chicken fully absorb the flavors of the sauce.
Add sliced onion, green bell peppers, and spring onions and cooked rice into the pan with the chicken.
Mix well in high heat.
Add half of the chopped cashew nuts, fried chilies and sliced spring onions.
Toss well and turn off the heat.
Serve on the plate, sprinkle with fried garlic, remaining fried chilies and chopped cashew nuts.
Garnish with spring onions.