Thai Inspired Cashew Chicken With Chilli. In this Thai cashew chicken recipe you'll learn how to make an authentic version that's easy to cook. Before we get into this recipe, I just have to quickly share something with you. I'm a huge fan of Thai cashew chicken, but in Thailand I very rarely order it.

Process garlic, lemon grass, galangal, chilli, sauce, sugar and oil until smooth. Stir in stock, then pour mixture over chicken in cooker. Serve chicken mixture topped with crispy chicken skin, cashews and thai basil. You can cook Thai Inspired Cashew Chicken With Chilli using 19 ingredients and 5 steps. Here is how you cook that.

Ingredients of Thai Inspired Cashew Chicken With Chilli

Prepare 1 of chicken breast, cut into bite sized pieces,.
You need 3 of spring onions, sliced lengthways, finely,.
Prepare 1/2 of an onion, chopped into chunky bite sized pieces,.
Prepare 1 handful of long green or red finger/Thai chillies, stems removed,.
Prepare 20 g of (a small handful) unsalted natural cashew nuts,.
You need of Dried whole red Birdseye chillies, to taste, (I used 1/2 tbsp),.
Prepare 1.5 tbsp of cornflour,.
It's 1 of generous pinch white pepper,.
It's of Cooking oil, vegetable or sunflower recommended.
You need of For the sauce:.
You need 3 cloves of fresh garlic, crushed,.
Prepare 1 tsp of dark soft brown sugar,.
Prepare 1 tbsp of light soy sauce,.
Prepare 1 of heaped tsp quality oyster sauce, (I used Lee Kum Lee),.
Prepare 1 tsp of dark soy sauce,.
Prepare 1 tsp of fish sauce,.
You need 4 tbsp of water,.
It's of Serving suggestion:.
It's of Boiled/steamed white rice.

Accompany with steamed jasmine rice or roti bread. Thai Cashew Chicken is a weeknight dinner dream - better than take-out, loaded with flavorful sauce, and can be made in a matter of minutes. Okay, so I totally know what you're thinking of when I mention Cashew Chicken. A sort of ordinary, Chinese food buffet version, right?

Thai Inspired Cashew Chicken With Chilli instructions

Heat around 1cm of cooking oil up in a wok. Once nice and hot fry the cashew nuts first, for around 1 minute until golden brown then remove using a slotted spoon and leave upon some kitchen towel to remove any excess oil. Next fry the fresh finger chillies, only do this for around 15-20 seconds until the skin blisters then remove. After add in the dried Birdseye chillies. Fry in the hot oil for around 15 seconds then remove and place into the kitchen towel..
Now take the chicken pieces and dredge it in the cornflour and a good pinch of white pepper until completely coated in a thin layer. Fry the chicken pieces until completely cooked through and the outside golden and nice and crispy. Test a larger piece by slicing into it to make sure it's not pink, then remove from the wok and lay on kitchen towel to remove any excess oil..
Make up the sauce by combining all of the ingredients listed under 'sauce' in the ingredients list. Stir until smooth..
Drain off any tainted oil from the wok and leave enough to coat the base, enough for frying, add a touch more if needed. Add in the onions and spring onions and stir fry whilst tossing everything around for about 2-3 minutes. The key is to move the ingredients around the wok continuously, so nothing catches or burns. Now add in the sauce and quickly coat all the ingredients. Allow the sauce to reduce and thicken slightly. This will only take around 20 seconds..
Re-add the fried cashews and chillies and then the chicken pieces. Toss everything together in the wok working quickly so the chicken stays crispy. Serve up and enjoy with your choice of side! :).

Marion's Kitchen is packed with simple and delicious Asian recipes and food ideas. Shake off the excess flour and carefully add half the chicken to the hot oil. Thai Basil Chicken is a gold standard Thai chicken recipe that's incredibly fast and easy to make, and truly Thai Chilli Basil Chicken. Today I'll add fried cashews to add an element of another fave dish. Thank you for your constantly fantastic recipes Nagi!