Air Fry Thai Chicken and Cashew Nut

Today I am trying a fancy Chicken and Cashew Nut dish using the Phillip Air Fryer. Air frying chicken breast meat is just so good, the meat is moist and succulent if you've the temperature set correctly.

Ingredients:

1. 400g chicken thighs, pre-marinated with one tablespoon of chinese cooking wine, one teaspoon of soy sauce and a sprinkle of pepper. Let it sit for 2 hours.
2. A large cup of chopped long beans.
3. A large cup of chopped button mushrooms and red capsicium.
4. One peeled and chopped onion.
5. One garlic.
6. One cup of roasted cashew nut. 
7. A pack of chicken and cashew nut cooking sauce from a local supermarket

Cooking:
Cook chicken thighs in 160c for 15minutes. Meat won't be completely cooked but that's ok as I will stir fry a little with the vegetables in the fry pan later. Why this step? so that the meat will absorb that nice onion and garlic flavour when cooked further with them.

Lightly coat the vegetables (long beans, mushrooms, capsicium) with 2 tablespoon of olive oil, toss them all into the air fryer, cook for 12 minutes for 180c.

2 tablespoon of olive oil into the fry pan. Brown the onions then garlic.
Add chicken thighs. Stir them for 5 minutes.
Add all cooked vegetables and cashew nuts and stir them for another 3 minutes on high heat.
Add chicken and cashew nut sauce. Turn the heat down to medium and stir everything in the pan for 5 minutes.

Done. A restaurant-quality chicken cashew nut dish.