Thai Chicken with Cashew Nuts

THAI CHICKEN with CASHEW NUTS

Recipe only

This Thai chicken with cashew nuts is from the origins of Chinese cooking which is such a big part of Thai food. You can look at some of my articles on my website,. This is a great family recipe and the kids will love it. Who doesn't like cashew nuts?

INGREDIENTS

1 or 2 dried long red chilies

1 tablespoon fish sauce

2 tablespoons oyster sauce

3 tablespoons homemade chicken stock

1 teasppon caster sugar

4 tablespoons vegetable oil

1/2 cup unsalted cashew nuts

4 garlic cloves, finely chopped

500 g chicken breast fillet, skinless, sliced

1/2 green capsicum, cut into strips, seeded

1/2 carrot, sliced

1 small Asian shallot, chopped into slices

2 spring onions, cut into 1 cm lengths

fresh ground white pepper to sprinkle

METHOD

1. Deseed the chili and cut in half

2. Mix fish sauce, oyster sauce, stock and sugar in a small bowl.

3. Heat the oil in a wok over medium heat and stir-fry the cashew nuts for 3 minutes or until golden brown. Remove with a slotted spoon and drain on kitchen paper.

4. Stir-fry the chilies in the same oil over medium heat for about 1 minute. They should darken, but not blacken and burn. Remove with a slotted spoon.

5. Heat the same oil again and stir-fry half the garlic over medium heat until light brown. Add half the chicken and stir-fry over high heat for 4 minutes or until the chicken is cooked. Remove from the wok and repeat with the remaining garlic and chicken. Return all the chicken to the wok.

6. Add the capsicum, carrot, onion and the sauce mixture to the wok and stir-fry for 1 to 2 minutes. Taste, then adjust the seasoning if necessary. Add the cashew nuts, chilies and spring onions and toss well. Sprinkle with ground white pepper and serve.