So, you've all been waiting a long time for this dish and for that I apologise, I was trying to get a burn rate of less than 50%! My overriding piece of advice is to be careful when you make this - I've burnt myself with the oil twice in the five times I've made this. It was probably worth it though and that warning aside, let me tell you about the first time I ate this dish. It was in Thailand at the Rayavadee hotel, we'd just come back from a day of snorkelling around the islands (ok, I bobbed about them in a life jacket but that ruins the image!) and were relaxed and sun kissed. When we arrived at the restaurant I wanted something simple, without coconut milk, and chicken with cashew nuts caught my eye - it's one of my sister's favourite dishes, so I knew it tasted good. The sauce, which the chicken is cooked in, combined with the crunch of cashew nuts and the knowledge that there's three of your five a day (but doesn't taste like it) included, all combine to make this dish a constant favourite.
The basis for this recipe came from The Wanderlust Kitchen, as did the tip for how to cut the chicken into thin slices. However, I have changed the recipe as it didn't include any vegetables and my family strongly believed that the best ones (from restaurants we've been to in Thailand, Cambodia and Vietnam) contained lots of vegetables.
