Cashew Nut Chicken

Chicken Cashew Nut
In 2010 we were travelling around Asia and I fell in love by Thai food.     Our first stop was Bangkok and there I was lucky enough to meet a Chinese Thai lady: Mama, that happened to be a wonderful cook.

Mama taught me two beautiful recipes, a Thai Green curry and the Chinese, but still pretty popular in Thailand,  Cashew Nut Chicken.    Today I will share with you her Cashew Nut Chicken recipe that I have just made for dinner :-)

It's pretty easy, you just have to make sure you have everything ready, chopped and in hands, before starting to stir fry.    The original recipe didn't have capsicum but I thought it was a nice addition.

Remember, when Stir frying always wait for the Wok or skillet to be smoking hot before you start.


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Cashew Nut Chicken
Serves: | Time:  30min  | Cost:  $$$ | Difficulty: Easy 
Author: Mama

Ingredients
  • 500g Chicken breast (thinly sliced)
  • 1 Cup roasted and unsalted cashew nuts
  • 1 Onion quartered and broken in layers (see photo)
  • 2 green onions (scallion) green onions, thinly sliced diagonally
  • 1 red chillies seeded and thinly sliced
  • 1/2 Cup oyster sauce
  • 1 Tablespoons dark soy sauce 
  • 1 Teaspoon sesame oil 
  • 1 Teaspoon palm sugar
  • 1/2 Cup sliced Red Capsicum
  • 1/2 Cup sliced  Green Capsicum
  • 1 Cup sliced Paris Mushrooms
  • 3 Tablespoons Vegetable Oil (Canola or Corn) to fry
  • 1/4 Teaspoon powdered Chicken stock

Instructions
  1. Season the Chicken with the chicken stock
  2. In a small bowl mix the sesame oil, the soy sauce, the oyster sauce and the palm sugar
  3. Put the oil in a Wok or large and deep skillet
  4. Heat it over high heat until starts smoking.
  5. Fry the Chicken in two batches, about two minutes each, until there are no pink spots using one tablespoon of oil for each batch.  
  6. Transfer the chicken to a bowl and let the Wok heat up again.
  7. Stir in the onions, mushrooms, capsicums, pepper and fry it for a couple of minutes
  8. Return the chicken to the wok
  9. Add the cashew nuts and fry all together for another couple of minutes
  10. Pour in the Sauce mixture and stir fry until all coated in sauce.
  11. Add the green onion, give a last stir
  12. Serve immediately

 



Rachel Elich

Rachel Elich is a globetrotting, computer engineer, project manager, designer, untamed cook extraordinaire who backpacks around the world. Along the way on adventures, Rachel has adopted and incorporated international influences into all aspects of her creative work endeavours.

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