Thai cashew chicken is a flavorful and delicious dish that has become increasingly popular around the world. This tasty Thai-inspired dish is made with tender chicken, crunchy cashews, and a medley of vegetables, all stir-fried together in a spicy sauce that's packed with flavor.To make Thai cashew chicken, chicken is stir-fried with a mix of vegetables, including bell peppers, onions, and carrots, in a wok or frying pan. The dish is then flavored with a combination of soy sauce, oyster sauce, fish sauce, and chili paste, which gives it a savory and spicy taste. Finally, cashews are added to the dish, which adds a delicious crunch and nutty flavor.One of the great things about Thai cashew chicken is that it's easy to make and requires only a few ingredients. This makes it a great option for those who are short on time or who are looking for a simple and flavorful meal to enjoy at home.Another great thing about Thai cashew chicken is that it's very versatile. You can adjust the level of spiciness to suit your tastes, and you can even add other ingredients to the dish, such as mushrooms or broccoli, for added flavor and nutrition.Thai cashew chicken is also a great option for those who are looking for a healthier meal. The dish is packed with protein from the chicken and cashews, as well as fiber and vitamins from the vegetables. It's also relatively low in calories compared to other Thai dishes, making it a great option for those who are watching their weight.
Ingredients
For the chicken:
- 200 grams chicken breast, cut into bite sized pieces
- 1 tablespoon cassava flour or all-purpose flour
- ⅓ cup natural taste cooking oil (I used sunflower oil for frying)
For the vegetable ingredients:
- 1 tablespoon garlic, crushed (I used about 4 cloves)
- ½ cup yellow onions, sliced into wedges (I used 1 small onion)
- ⅓ cup dry Thai birds eye red chilies, deep fried
- ½ cup raw cashew nuts
- ⅓ cup fresh long red chili peppers, thinly julienned
- ⅓ cup fresh banana chili peppers, cut into thin strips
- ⅓ cup spring onions, cut 2.5 cm pieces
For the seasoning sauce:
- 1 tbsp. light soy sauce
- ½ tbsp. dark soy sauce (I used sweet dark soy sauce)
- ½ tbsp. oyster sauce
- ¼ tsp. ground white pepper
- pinch of salt
- pinch of sugar
- 3 tbsp. stock or water
Instructions
- Mix up all the seasoning sauce ingredients in a bowl and put it away.
- Add about ⅓ cup of oil to a wok or frying pan, and wait until it heats up.
- Fry the raw cashew nuts for about 1 minute in the hot oil until golden brown, then drain and set aside.
- In the same oil, fry the Thai dry chilies for about 1 minute until crispy, drain, and set aside.
- Dice the chicken, and mix with flour, to evenly coat it. Then again, fry in the oil for about 5 minutes until golden and crispy. Drain and set aside on a plate.
- Make sure you have all your garlic, onions, and fresh chilies, cut and ready.
- Add ½ tbsp. of oil to a wok or frying pan on medium-high heat. Stir fry the garlic for a few seconds, then add the onions and stir fry until translucent. Then add the red and green chilies and stir fry for a minute or so. You can sprinkle a few drops of water in the wok if it gets dry.
- Add the seasoning sauce mixture, and stir fry until the sauce thickens and becomes sticky.
- Add the chicken, cashew nuts, and dry chilies, and stir fry until everything is coated in the sticky sauce. You can add a few sprinkles of water if it gets too dry.
- The last step is to add the green onions, stir fry for only a few seconds, then turn off the heat.
- Serve with hot steamed rice.
The texture was off and the taste was not what I was hoping for.