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Chicken with Cashew Nuts

Introduction & method

Chicken with Cashew Nuts is one of the standards of Western Chinese takeaways and it's usually pretty bland. But this recipe takes some Thai influences and turns it into a delicious dish.

 Chicken with Cashew Nuts Recipe

Make the sauce


Mix together all the sauce ingredients and set aside.

Fry the nuts


Heat a small amount of oil in a frying pan on medium heat and add the nuts. Stir occasionally so that they are lightly browned all over. Remove from the pan and dry on kitchen paper.

Prep the stir-fry ingredients


Cut the chicken into bite-size chunks. Peel and finely chop the garlic. Chop the spring onions into sections about 1cm (half an inch) long. Chop the bell pepper into 1cm (half inch) squares. Finely chop the chillis and discard the seeds if you don't like too much heat.

Cook the stir-fry


Heat some oil on medium heat. Add the vegetables (but hold back about one third of the spring onion tops for later), and stir constantly till they are soft. Turn up the heat and add the chicken, stirring frequently. When the chicken looks a little bit browned, add the peanuts and sauce, and cook for a few minutes for the sauce to reduce to almost nothing. Stir in the remaining spring onion and serve with sticky Thai rice.


The video above is from the Keef Cooks YouTube channel. Click here to see the video recipe of Chicken with Cashew Nuts on YouTube.

 
You might also like these recipes:

Chicken Shawarma

Vegetarian Spring Rolls

Pilau Rice

Ingredients & Info


SAUCE
 1 tbsp light soy sauce
 1 tbsp fish sauce
 1 tbsp palm sugar
 1 tbsp boiling water
  STIR-FRY
 1 chicken breast
 125 grams cashew nuts
 4-5 spring onions
 2 dried red chillis
 2 cloves garlic
 half a red bell pepper

PLUS

Vegetable oil for frying. If you can't get palm sugar, brown or white granulated sugar will do.


UNITS:
Metric
US Customary/Imperial

Serves 2 
Prep time: 5 minutes.
Cooking time: 10 minutes.
Total time: 15 minutes.