2 onions, finely slicedOlive Oil5 gloves garlic, finely diced2 red chillies, finely sliced + 1 for garnish1 bunch spring onions (Half for cooking and half for garnish)1-2 teaspoon rough red chillies (According to your taste)½ cup cashew nuts3 Tablespoon sesame seeds⅓ cup peanutsWorcester sauce¾ cup soya sauce4-5 chicken breasts, sliced into strips1 red, green, and yellow pepper, thinly sliced Sugarsnap peas250g angel hair pasta, boiled and salted Handful fresh coriander
In a large wok or frying pan, heat the oil. Add the onions, garlic, chilli, spring onions and rough red chilli, sauce for about 5-7 minutes or until the onions are glossy in appearance. Add the nuts and sesame seeds and cook for about 5 minutes. Add the soya sauce and Worcester sauce and cook for about 2 minutes. Add the chicken and cook for 10-15 minutes or until done. Add the peppers and sugarsnap peas and cook only for about 3-5 minutes, allowing them to still be crunchy. Stir in the cook pasta and stir everything till combinedTo serve, place in a large dish or single serving dishes and sprinkle over with the rest of the spring onions, coriander, sliced red chillies and sesame seeds
INFO & TIPS
You can use spaghetti or fettuccine as well.
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