Monday, April 15, 2019

Authentic and Easy to Make

This is a Thai recipe from my friend Hanuman, featured in 49 Classic Thai Stir Fry Dishes recipe ebook. In this Thai cashew chicken recipe, you'll learn how to make a quick and easy version of this amazing dish.

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 in 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

First mix up all the seasoning sauce ingredients in a small bowl and set aside.
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 minutes 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 drips of water in the wok if it gets dry.
Add the seasoning sauce mixture, and stir fry until the sauce thickens and become sticky.

Previous Post
Next Post

post written by: