Stir-Fried Spicy Cashew Chicken - Thai-Style

Stir-Fried Spicy Cashew Chicken - Thai-Style

Ever since visiting Thailand, we dreamed about the delicious Thai-Style Cashew Chicken. 

So spicy, filled with flavours and such good looking dish. A really feast of tastes with a bit of crunchiness, overall a well balanced dish that everyone is going to love it. 

Finally, last week we got to try it and the result was pretty good. 

Here is our recipe for 2 servings:

Ingredients for the Cashew Chicken sauce:

• 3 tbsp sweet soy sauce
• 2 tbsp fish sauce
• 1 tsp sugar
• a bit or salt and pepper
• 2 small chili cut into small pieces
• 2 red peppers, thinly slice
• 1 small onion, thinly slice
• 1 spring onion, diagonally sliced
• 100 g of cashew
• 300 g chicken cut into bite size
• some neutral vegetable oil (we used sunflower)
• 1 tbsp of flour
• lime and cilantro (optional)

How to make the Thai Cashew Chicken :

•  Wash and pat dry the chicken. Cut all the ingredients (chicken, pepper, chili, onion) and have them ready to be cooked.
•  Mix the ingredients for sauce and blend them together in a small bowl.
•  Coat well the chicken pieces with flour.
•  First, add cashews to some hot oil and cook for about a minute until they are golden brown. The cashews give a crunch taste to this dish and it also  helps the infuse the oil with an extra flavour. Remove and place on a plate lined with some kitchen paper to drain the excess oil. Set aside.
• To the hot pan, add the chilies and fry for 1 minute. Remove them and place them on the same plate with the cashews. Set aside.
• In the same oil used for frying the cashews and chilies, add the flour-coated chicken. Fry until golden brown and cooked (aprox. 5 minutes). Remove the chicken and set aside.
• In a different pan (you can also use the first one, but remove the oil) and put a bit of oil. Heat it at medium temperature and fry the onion until getting a nice translucent look.
• Add the red pepper to the onion and stir fry for about a minute more. Add the sauce and keep stirring to the pot, until the sauce thickens and is getting sticky.
• Add the chicken, cashew and chili and keep stirring for another 30 seconds.
• Finally, add a bit of lime juice and the spring onion, mix it with the rest of ingredients for a few seconds and take the pan off the stove. Sprinkle with some cilantro on top and Enjoy!

It can be served with the rice of your choice.

See more main course recipe here. Need more inspiration? Check out my boards on pinterest.