Cashew Chicken With Sweet Chilli Sauce
Pat Gai Mad Mamuang Himaphan Cap Pik Waan
Khwanjai’s Thai Cashew Chicken Recipe is delightful, I know I’m biased, but it is always better than anywhere else I’ve ever tried.
Whether you are an expert of novice in the kitchen, you will soon discover, this really is a good cashew chicken recipe, in many ways not least of which, it is an easy recipe that anyone can master, so what are you waiting for? Scroll down and give it a try
The video turned out to be hysterically funny and the meal? A total success! Oh Yes, we had some Lettuce and Pork Soup with it. Deelishh!
You’ll enjoy this, recipe, a great tasting authentic Thai recipe and only mildly spicy. I just noticed during the editing that Khwanjai is poking fun at me, she’s a cheeky madam!
How to make Cashew Chicken
The Ingredients you’ll need:
½ kg. Chicken
1 Cup Cashew Nuts (Not Salted)
½ Cup sliced red/green/yellow bell pepper
3 Spring Onions
4 Cloves of Garlic (Medium Sized)
2 tbs Fish Sauce
1 Chicken Stock Cube
1 tbs Oyster Sauce
2/3 Cup Thai Sweet Chilli Dipping Sauce
1 tbs Thai Seasoning Sauce
½ t/s Black Pepper (freshly ground)
½ Cup Tempura Flour
2 Cups Sunflower Oil
Slice garlic, not too thin
Cut red/green peppers, onion, spring onions (all about bite size)
Cut chicken into thin (small) bite size slices and mix together with tempura flour to give them a light coating
Add 2 Cups oil to pan and bring to a medium heat. Deep fry Cashew Nuts until golden brown, remove and drain.
After removing nuts, place chicken into the pan and fry until also golden brown, remove and leave with cashew nuts.
Use a fresh pan, (or use same pan again having safely removed hot oil) then add a little oil (1-2tbs) and bring back to medium heat before….. adding garlic, stirring gently until golden brown and good aroma
Next add onion, bell peppers, plus a little water if required
Add fish sauce, seasoning sauce, oyster sauce, sweet chilli dipping sauce and stir for 2 minutes or so
Add chicken and nuts, stir again, add spring onions, turning over 3 or 4 times, add black pepper and serve piping hot. Done!
Now you know How to Make Cashew Chicken, let’s see you try it and let us know how you got on!
Lightly pack Jasmine rice into a small bowl, invert and empty onto clean plate, add cashew chicken as required next to it, add a sprig of coriander and you’re done
A great dish to accompany this would be our Pork Stuffed Cabbage Soup or maybe our Tom Yum Gung Soup which, the way we do it is another burst of flavours and not too spicy but a wonderful balance of aromatic flavours. Maybe you just fancy something to sink your teeth into so try our Pork Barbecue Ribs.
Further information on this recipe on our Thai Food Blog-Chicken and Cashew Nut Stir Fry
Khwanjai’s Top Tips:
See our Stir Fry Tips and avoid making a classic mistake
Thai Chillies, it’s perfectly okay to use birds eye chillies which are more readily available in the rest of the world, red or green or both
One of the biggest single factors in defining the taste fo the finished dish is the sweet chilli sauce you use, some are all sugar and little spice some are all spice and little sugar. Taste test before you cook and be careful not to fall into the sickly sweet trap.
When adding the garlic at the start, it should take only 5 – 10 seconds to start turning golden brown if it takes longer your oil isn’t hot enough, it’s not a problem, just wait until it starts changing colour and by then it’s hot enough
After draining the Cashew nuts and Chicken pop them onto kitchen tissue to dry fully
After you add the 2-3 tablespoons of water, as it simmers away it will become slightly sticky
Print off the recipe! It helps to have it at hand when watching to make any notes you see fit, Khwanjai still does this every time she tries something for the first time
Please feel free to comment or leave your questions/comments below..
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