Thai Cashew Chicken
Thai Cashew Chicken - Quick and Easy stir fry recipe. Tender chicken, crunchy peppers and cashews in flavoursome sauce.
Ingredients
- 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
Instructions
- 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 chicken 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.
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