- Step 1
Heat oil in a wok or large, deep frypan over high heat. Season chicken, then cook, skin-side down, for 5 minutes or until golden. Turn, then cook for a further 2 minutes or until cooked through. Remove from wok.
- Step 2
Add spring onion and stir-fry for 2 minutes or until slightly softened. Add ginger and garlic, and cook for 1 minute or until fragrant. Add kecap manis, fish sauce, Chinese rice wine and sambal oelek, then cook for 2 minutes or until slightly reduced. Add carrots and peas, then cook for a further 2 minutes or until tender. Slice chicken, then scatter over the stir-fry with cashews and Thai basil.
- Step 3
Serve with steamed rice and red chilli.
Kecap manis, sambal oelek and Chinese rice wine (shaohsing) are all available from Asian food shops and selected supermarkets.
Thai basil is available from Asian grocers and selected greengrocers; substitute regular basil.