Cashew Chicken Recipe & Video Tutorial

hot-thai-kitchen.com

Jeannemar

400 g boneless skinless chicken thighs, bite-sized pieces (see note 1)

2 teaspoon soy sauce

2 tablespoon neutral oil

7 to 10 dried chilies, small to medium size, (optional)

4 cloves garlic, chopped

½ onion, 1-inch diced

¾ cup green bell pepper, 1-inch diced

1 ¼ cups red, orange and/or yellow bell pepper, 1-inch diced

¾ cup unsalted roasted or raw cashews, plus extra for sprinkles (see note 2)

2 green onions, halved lengthwise and cut in 1.5-inch

subheading: Sauce:

1 tablespoon Oyster sauce

1 tablespoon soy sauce

1 teaspoon Golden Mountain sauce, (see note 3)

1 teaspoon fish sauce

1 ½ teaspoon sugar

1 ½ tablespoon Thai chili paste,

1 teaspoon toasted sesame oil

Check Out Ingredients and Kitchen Tools I Use

Notes

I prefer chicken thighs for this, but if using breasts, cut them into pieces no thinner than ½ inch thick, to prevent them from drying out too quickly. Also add 1 ½ tablespoon water to the marinade to give them some extra juiciness.

You can also start with raw cashews and roast them as per the instructions below.

Instead of Golden Mountain Sauce you can sub Maggi Seasoning or more fish sauce in equal amounts.

Directions at hot-thai-kitchen.com

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