Thai Cashew Chicken
Thai Cashew Chicken - Quick and Easy stir fry recipe. Tender chicken, crunchy peppers and cashews in flavoursome sauce.
Prep Time 10 minutes mins
Cook Time 10 minutes mins
Course Main Course
Cuisine Thai
- 500 g Boneless Chicken Cut in small pieces
- 1 tbsp Finely Chopped Garlic
- 2+2 tbsp Oil
- ½ cup Cashew Nuts
- 3 tbsp Water
- 3-4 Dry red Chillies
Chicken Marinade
- 1 tbsp Cornflour
- 1 tsp Salt
- ¼ tsp Black Pepper
Sauce
- 2 tbsp Soya Sauce
- 2 tbsp Oyster Sauce
- 1 tbsp Vinegar
- 1 tsp Sugar
- 1 tsp Cornflour
Vegetables
- 1 cup Red Capsicum/Bell Pepper Cut in Square Pieces
- 1 cup Green Capsicum/Bell Pepper Cut in Square Pieces
- ½ cup Yellow Onion Cut in Square Pieces
- 1 cup Spring Onions Cut in 2 inch
Marinate chicken in salt, pepper and cornflour and set aside.
In a bowl mix all sauce ingridients and set aside.
Heat the wok and add oil. Fry onion until cooked and colour starts to appear on it. Take it out on paper towel.
Add remaining oil in the wok and fry garlic for half a minute. Add capsicums, onion and cashews and dry chilli. Stir fry for 2 minutes.
Add chicken followed by sauce and water. Mix well so that chicken and vegetables are coated with sauce.
Add spring onion and stirfry for another minute. Add crushed red chilli if you prefer spicy.
Serve with steamed rice or noodles.
Keyword Cashew Chicken, Stirfry Chicken