How to Make Yummy Thai Inspired Cashew Chicken With Chilli

Mason Brown

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How to Make Yummy Thai Inspired Cashew Chicken With Chilli Delicious, fresh and tasty.

Thai Inspired Cashew Chicken With Chilli. In this Thai cashew chicken recipe you'll learn how to make an authentic version that's easy to cook. Before we get into this recipe, I just have to quickly share something with you. I'm a huge fan of Thai cashew chicken, but in Thailand I very rarely order it.

This Thai Cashew Chicken recipe is an easy stir-fry recipe that is so flavorful!

Thai Chicken with Cashews is my very, very, very.

Reviews for: Photos of Thai Chicken with Cashew Nuts.

You can cook Thai Inspired Cashew Chicken With Chilli using 19 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Thai Inspired Cashew Chicken With Chilli

It’s 1 of chicken breast, cut into bite sized pieces,.
You need 3 of spring onions, sliced lengthways, finely,.
It’s 1/2 of an onion, chopped into chunky bite sized pieces,.
You need 1 handful of long green or red finger/Thai chillies, stems removed,.
It’s 20 g of (a small handful) unsalted natural cashew nuts,.
Prepare of Dried whole red Birdseye chillies, to taste, (I used 1/2 tbsp),.
It’s 1.5 tbsp of cornflour,.
It’s 1 of generous pinch white pepper,.
Prepare of Cooking oil, vegetable or sunflower recommended.
You need of For the sauce:.
Prepare 3 cloves of fresh garlic, crushed,.
It’s 1 tsp of dark soft brown sugar,.
You need 1 tbsp of light soy sauce,.
It’s 1 of heaped tsp quality oyster sauce, (I used Lee Kum Lee),.
It’s 1 tsp of dark soy sauce,.
You need 1 tsp of fish sauce,.
It’s 4 tbsp of water,.
You need of Serving suggestion:.
Prepare of Boiled/steamed white rice.

This would definitely benefit from the addition of some vegetables.

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Thai Cashew Chicken - best Thai chicken stir-fry with cashew nuts and bell peppers.

I love Thai cashew chicken and we have a favorite ones from our neighborhood's Thai restaurant.

Thai Inspired Cashew Chicken With Chilli instructions

Heat around 1cm of cooking oil up in a wok. Once nice and hot fry the cashew nuts first, for around 1 minute until golden brown then remove using a slotted spoon and leave upon some kitchen towel to remove any excess oil. Next fry the fresh finger chillies, only do this for around 15-20 seconds until the skin blisters then remove. After add in the dried Birdseye chillies. Fry in the hot oil for around 15 seconds then remove and place into the kitchen towel..
Now take the chicken pieces and dredge it in the cornflour and a good pinch of white pepper until completely coated in a thin layer. Fry the chicken pieces until completely cooked through and the outside golden and nice and crispy. Test a larger piece by slicing into it to make sure its not pink, then remove from the wok and lay on kitchen towel to remove any excess oil..
Make up the sauce by combining all of the ingredients listed under sauce' in the ingredients list. Stir until smooth..
Drain off any tainted oil from the wok and leave enough to coat the base, enough for frying, add a touch more if needed. Add in the onions and spring onions and stir fry whilst tossing everything around for about 2-3 minutes. The key is to move the ingredients around the wok continuously, so nothing catches or burns. Now add in the sauce and quickly coat all the ingredients. Allow the sauce to reduce and thicken slightly. This will only take around 20 seconds..
Re-add the fried cashews and chillies and then the chicken pieces. Toss everything together in the wok working quickly so the chicken stays crispy. Serve up and enjoy with your choice of side! :).

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