Chicken boneless (cut into pcs) ½ kg
Spring onion (sliced diagonally) 2 units
Oil ¼ cup
Button red chillies (chopped) 4 units
Ginger (julienne) 1 tbs
Shangrila Soy Sauce 2 tbs
Shangrila ketchup 3 tbs
Corn flour 2 tbs
Water 2 cups
Shangrila Thai Sweet Chilli Sauce 2 tbs
Shangrila Hot Sriracha Sauce 2 tbs
Cashew nuts 10-12 pcs
Cut chicken into 1 inch square pieces. Heat oil in a wok, fry cashew nuts and remove when golden. In the remaining oil, add button red chillies, ginger julienne, and fry for 2 mins. Add chicken pieces and fry for 5 mins, add in all Shangrila sauces, Shangrila seasonings and water, cover and cook for 10 mins. Lastly, thicken gravy with corn flour paste, add julienne of spring onions, serve garnished with fried cashew nuts.
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