Thai Chicken & Cashew

You can add a wonderful extra layer of taste and texture to your Thai cashew and chicken stir fry with just a few additional ingredients. Spring onions, shiitake mushrooms, garlic, and tempura flour make this dish so much tastier than what’s normally found online. Please enjoy this original take on something classic!

Ingredients for 4 people

  • Prepare 500g chicken breast, cut into bite size pieces
  • 1 medium size onion sliced
  • 3-5 large dry chilies cut into half
  • ½ cup unsalted cashews nuts
  • 200g of shiitake mushrooms cut into halves
  • 2 large cloves garlic, crushed and chopped
  • 3-4 spring onions, cut into 4cm length
  • 1 tablespoon of tempura flour (or regular flour / bread crumbs)
  • 3 tablespoons of oyster sauce
  • Rice bran oil (or any natural cooking oil)

Ingredients for the Chicken Marinade

  • 1½ tablespoon of fish sauce or light soy sauce
  • 1 tablespoon of black soy sauce
  • ¼ teaspoon of salt
  • 1 teaspoon of granulated sugar
  • 2 teaspoons of white pepper

Instructions

1) Make the marinade in a bowl and then add in the chicken. Let it sit for 15 mins

2) Cut and prepare all the veggies

3) Move the chicken to another bowl and powder with tempura flour

4) Fry the chicken to a light golden brown and set aside

5) Lightly fry the chilies in the same oil until dark red and crunchy. Set aside

6) Take out the oil, and lightly fry some garlic for seasoning

7) Stir fry the chicken into the pan, with mushrooms and oyster sauce

8) Then add in the onions, cashews nuts, fried dry chilies until cooked (about 6 mins)

9) While cooking, add additional fish sauce (1 tbsp) sugar (1 tsp) or to your preference

10) Lastly, add in the spring onions & quickly mix everything together for 30 seconds

11) Serve hot with rice and enjoy!

If you enjoyed this recipe, please feel free to share, thanks!

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