Thai Chicken with Cashew Nuts
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 25 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 300 g chicken breast
- 0.5 ½ cup cashew nuts, unroasted, unsalted
- 1 small onion (s), diced
- 2 cloves garlic, chopped
- 5 large chilli pepper (s), dried, cut into 1. cm pieces
- 3 spring onions, cut into cm pieces
- some flour
- 1 tablespoon sriracha sauce
- 2 tablespoon oyster sauce
- 1 tablespoon sugar
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce (Nam Pla)
- 2 teaspoons sesame oil
- 3 tablespoons water
- 2 cup oil, for deep-frying (e.g. peanut oil)
Print Recipe
Pin Recipe Instructions
- Cut the chicken breast into pieces, drizzle with a little soy sauce and let it soak for a few minutes, then cover with the flour, not too thick.
- Heat the oil in the wok and deep-fry the chicken pieces until they are light brown and crispy, then remove them and place on kitchen paper.
- Fry the raw cashew nuts in the same oil on a low flame until light brown. The oil must not be too hot, otherwise the nuts will become bitter. Take out and in the same oil fry the chili peppers for a few minutes without burning them.
- Mix the Sriracha, oyster sauce, sugar, soy sauce, fish sauce, sesame oil and water in a bowl.
- Pour off the oil from the wok except for 2 tablespoon. Heat the wok again and fry the garlic briefly, then add the onions and sauté. Add the meat again, then the sauce mixture, stir a little, then add the cashew nuts, chilli and spring onions and fry everything for 1 - 2 minutes.
- Serve with rice.
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