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Stir-fry Chicken Cashew Nut
As you all have been requested for Stir-fry Chicken Cashew Nut recipe. Here it is!
There are many different recipe to make this dish since it’s very famous and it’s also a common dish in Thailand. My version is how I like to make it for my brother. Not too much sauce as I find it not nice after you eat the first 3-4 spoons.
Here is the recipe in a video version if you like to take a look how I made it. If you like a thorough methods of every single step, please read in the recipe below.
Stir-fry Chicken Cashew Nut
- 250 g Chicken thigh deboned or other part of your choice. Cut your chicken to 1×2 inch
- 2 Tbsp Soy sauce
- 4 Tbsp Regular flour
- ½ C Frying oil
- ⅓ C Raw cashew
- 8 Pieces Bang Chang Dried chilies – deseeded chopped 1 inch long. (optional) If you can't find this ingredient. It's ok to skip
- 1½ Cloves Garlic mashed
- ½ Cup Spring onion chopped – 1 inch long. If you are using a large and thick spring onion, you can half it lengthwise.
- 1 Prick-Chi-Fa chili or other kind of long red chili (optional) cut the chili widthwise to 2 inches long. Then half the chilies and slice diagonally.
- 3 Tbsp Oil for stir-fry
- 3 Tbsp water
- 2 Tbsp Oyster sauce
- 1½ Tsp Sugar
- 1 Tbsp Thai chili sauce
- Start with chopping vegetables. You always want to start with vegetable before meat, to avoid a cross contamination risk. The best way is to have 2 separate cutting board.
- After we have finish with the vegetable, we are going to marinate the chicken byCombining flour potato starch and mix well before adding chicken and soy sauce. Stir them well together.
- To make stir-fry sauce, put together chili sauce, oyster sauce and brown sugar
- Lets’ get cooking. Add cooking oil into a pan and set over medium heat. We are going to start with frying cashew nut. Fry them over medium heat until it turns golden brown. Use a strainer to strain the oil and put a aside.
- Next we are frying the dry chili until the colour turns a little darker. Turn down the heat to medium-low and watch the chilies every second because it burns very very easy. It will taste bitter otherwise. When the colour change to slightly darker. Bring it out of the pan and strain away the oil.
- Next is frying the chicken. We need to fry the chicken first to tight up the meat. When you stir-fry, the sauce will stick to the meat very well. You want to fry your chicken until it’s golden brown and crunchy on the outside. When it's ready, strain the oil and leave it aside
- Bring all of the ingredients close to your stove before we start to stir-fry
- Add oil to the wok and set over high heat, add garlic and stir-fry until it’s lightly brown, then add onion. If you want to use other kinds of vegetable, be sure to cook harder vegetable first before adding the easy to cook one. Don’t throw them all at once.
- When the onion is softened, add chicken and the stir-fry sauce. You can add a little bit of water to avoid burning.
- Lastly, turn off the heat and add spring onion. The spring onion goes last because it shouldn’t be over cooked. Spring onion is like a garnish of the dish. Add cashew nut and fried chilies that we prepare earlier and mix them well to the stir-fry.
It’s nice to serve chicken cashew nut as a side dish and have with either steam rice or rice soup. This dish has a perfect combination of crunchy, salty sweet and lightly spicy from the chilies. Chicken cashew nut is everyones favourite. Don’t forget to serve it hot, eat fast and enjoy.
Enjoy the meal everyone!
If you like to learn more about Thai cooking. Here is the basic guide for you. Every week a will be sending you new stuff for the next 30 days. Have a good one! see you next time.