Stir fry chicken with cashew nuts thai style, is another nice easy thai dish that anyone can make. It does take a little more preparation than other thai stir fry dishes as you have to prepare the cashew nuts and dry chili initially before the main event, but we are only talking a few extra minutes of effort overall.
In terms of taste, this dish is a filling chicken dish with the odd mouthful that has an assault of heat on your taste buds (hmm, nice). The cashew nuts definitely add volume to the dish and the dish is colourful with lots of texture thanks to the spring onion, onion and red chili’s.
I can’t help but think without the chili this dish would be a little uninspiring – still if people don’t enjoy spicy food this dish could be toned down easily to suit.
Rather than being a special occasion dish the good lady treats this as a mid-week staple. I guess it’s something about the volume the nuts add to the dish with the non to aggressive chili that makes it a good midweek fit.
Ingredients (Serves 4)
Chicken Breast 300g
4 tbsp of vegetable oil
3 cloves of garlic
Half a large onion
Half a cup of cashew nuts
Dry full chili’s 5-6no
Spring Onion 3no
Fish Sauce 1.5 tbsp
Thick soy sauce 1 tbsp
Salt 0.25 tsp
Red Chili 1no
Preparation (15-20 minutes)
Slice the chicken breast into small slices.
Chop and dice the garlic.
Slice the half onion into shreds.
Slice the red chili into strips.
Take the cashew nuts and fry in a saucepan with the vegetable oil on a medium heat for 5 minutes until they change to a yellow colour.
Fry the dry chili for half a minute to make crispy.
Cooking (9-10 minutes)
- Add 2 tbsp of oil to a medium hot frying pan.
- Add the garlic to the oil and fry until you can smell the garlic.
- Add the chicken to pan and stir fry for four or five minutes until it changes colour.
- Add in the onion, cashew nuts, dry chili, spring onion, and stir fry for thirty seconds.
- Add fish sauce, thick soy sauce, salt and red chili stir fry for 2-3 minutes.
- Serve with jasmine rice.
