Thai Cashew ChickenFrom Basic Thai Cooking
Enjoy it with Thai jasmine-scented rice
Printable Recipe
Prep Time: 15 minutes
Marinade time: 15-30 minutes
Cook Time: 10 minutes
Serves 4-6
Ingredients
3 tbsp vegetable oil
2 shallots (preferably Asian), finely sliced
2 tbsp fresh galangal, finely sliced (fresh ginger works as an alternative)
1 lb/450g boneless chicken, cut into bite-size pieces or thin strips
2-3 dried chilies, left whole
1 red bell pepper, seeded and thinly sliced
4 Spring/green onions/scallions, cut into 2” lengths
6 tbsp soy sauce
3 tbsp brown sugar
3 tbsp Thai fish sauce
½ - ¾ cup cashews, dry roasted, unsalted
*Options: mushrooms, red onion wedges, baby bok choy
Garnish:
Fresh cilantro leaves, chopped
Directions:
1. Marinate the chicken with 3 tbsp soy sauce, 1 ½ tbsp brown sugar and 1 ½ tbsp Thai fish sauce for 15-30 minutes.
2. Heat the oil in a large non stick skillet or wok over medium high heat. Add the shallots and galangal (or fresh ginger root) and stir fry until lightly browned. And the chicken and stir fry 4 minutes or until cooked through and well browned. Add the chilies, bell pepper and scallions and stir fry for another 3 minutes or so. *This is when you could add any additional vegetables.
3. Add the rest of the soy sauce, sugar, fish sauce and cashews to the pan and stir fry for 1-2 minutes to blend the flavors.
Garnish with fresh cilantro leaves and serve with steamed Jasmine rice.
2 shallots (preferably Asian), finely sliced
2 tbsp fresh galangal, finely sliced (fresh ginger works as an alternative)
1 lb/450g boneless chicken, cut into bite-size pieces or thin strips
2-3 dried chilies, left whole
1 red bell pepper, seeded and thinly sliced
4 Spring/green onions/scallions, cut into 2” lengths
6 tbsp soy sauce
3 tbsp brown sugar
3 tbsp Thai fish sauce
½ - ¾ cup cashews, dry roasted, unsalted
*Options: mushrooms, red onion wedges, baby bok choy
Garnish:
Fresh cilantro leaves, chopped
Directions:
1. Marinate the chicken with 3 tbsp soy sauce, 1 ½ tbsp brown sugar and 1 ½ tbsp Thai fish sauce for 15-30 minutes.
2. Heat the oil in a large non stick skillet or wok over medium high heat. Add the shallots and galangal (or fresh ginger root) and stir fry until lightly browned. And the chicken and stir fry 4 minutes or until cooked through and well browned. Add the chilies, bell pepper and scallions and stir fry for another 3 minutes or so. *This is when you could add any additional vegetables.
3. Add the rest of the soy sauce, sugar, fish sauce and cashews to the pan and stir fry for 1-2 minutes to blend the flavors.
Garnish with fresh cilantro leaves and serve with steamed Jasmine rice.
1 comment:
You make me crave for Thai food! This is one of my favorite dish to order in a Thai restaurant in the university.
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