In Thailand you will find many different versions of this popular dish, which turned into one of the most favourite dishes for travellers.
Weekday recipe with wow effect!
This recipe may serve you as a suggestion.
I love crunchy ingredients, for this reason I opted to set aside the cashew and the roasted onions and combine them to the chicken just before serving. On the other hand the chicken turned out very soft and incredible delicious.
A few ideas of possible additions: roasted broccoli florets, bok choy, peas, oyster sauce (for the sauce) and orange juice.
Chicken with Cashew Nuts Stir Fry
Ingredients:
For the marinade:
- 3 tablespoons dark soy sauce
- 3 tablespoons light soy sauce
- ½ teaspoon roasted sesame oil
- 1 tablespoon rice vinegar
- 2 tablespoon dry sherry
- 1 teaspoon dried pink pepper
- ½ tablespoon ginger, grated
Other ingredients:
- 400 g chicken breast, sliced
- 3 tablespoons cornstarch
- 100 g raw cashew nuts
- 4 tablespoons oil
- 2 big sweet onions, thinly sliced (I got some purple ones)
- 1 red pepper, cut into 1 cm pieces
- 1 dry or fresh chili, thinly sliced (quantity to taste)
- 100 ml water
- Additional light soy sauce, salt and pepper to taste
- Sliced green onion
Procedure:
- In a medium bowl combine all the ingredients for the marinade.
- Toss the chicken well into the marinade and set aside for 10 minutes. Then add the cornstarch and toss well again.
- In a dry skillet roast the cashew and place them aside in a small plate
- Heat 2 tablespoons of oil and fry the onion, the pepper and the chili at high temperature for 2-3 minutes. Set aside in another plate.
- Heat the remaining 2 tablespoon of oil and stir fry the marinated chicken until it changes the lightly browned.
- Add the water, stir well until a thick sauce is formed and adjust to your taste with additional soy sauce, salt and pepper.
- Add reserved onion, red pepper and roasted cashew nuts. Stir well quickly.
- Top with green onion and serve immediately
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