In 2010 we were travelling around Asia and I fell in love by Thai food. Our first stop was Bangkok and there I was lucky enough to meet a Chinese Thai lady: Mama, that happened to be a wonderful cook.
Mama taught me two beautiful recipes, a Thai Green curry and the Chinese, but still pretty popular in Thailand, Cashew Nut Chicken. Today I will share with you her Cashew Nut Chicken recipe that I have just made for dinner 🙂
It’s pretty easy, you just have to make sure you have everything ready, chopped and in hands, before starting to stir fry. The original recipe didn’t have capsicum but I thought it was a nice addition.
Remember, when Stir frying always wait for the Wok or skillet to be smoking hot before you start.
- 500g Chicken breast (thinly sliced)
- 1 Cup roasted and unsalted cashew nuts
- 1 Onion quartered and broken in layers (see photo)
- 2 green onions (scallion) green onions, thinly sliced diagonally
- 1 red chillies seeded and thinly sliced
- 1/2 Cup oyster sauce
- 1 Tablespoons dark soy sauce
- 1 Teaspoon sesame oil
- 1 Teaspoon palm sugar
- 1/2 Cup sliced Red Capsicum
- 1/2 Cup sliced Green Capsicum
- 1 Cup sliced Paris Mushrooms
- 3 Tablespoons Vegetable Oil (Canola or Corn) to fry
- 1/4 Teaspoon powdered Chicken stock
- Season the Chicken with the chicken stock
- In a small bowl mix the sesame oil, the soy sauce, the oyster sauce and the palm sugar
- Put the oil in a Wok or large and deep skillet
- Heat it over high heat until starts smoking.
- Fry the Chicken in two batches, about two minutes each, until there are no pink spots using one tablespoon of oil for each batch.
- Transfer the chicken to a bowl and let the Wok heat up again.
- Stir in the onions, mushrooms, capsicums, pepper and fry it for a couple of minutes
- Return the chicken to the wok
- Add the cashew nuts and fry all together for another couple of minutes
- Pour in the Sauce mixture and stir fry until all coated in sauce.
- Add the green onion, give a last stir
- Serve immediately