Thai Inspired Cashew Chicken With Chilli. Dice the chicken, and mix with flour, to evenly coat it. Add red bell pepper, cashews and yellow onion and cook until the onion's color turns to transparent. Add the soy sauce, oyster sauce, stevia, Thai chili paste, green onion, and whole dried chili and stir-fry for a minute.

Add the cashews and dried chillies and stir-fry for another half a minute or until the cashews just start to turn golden. Add the capsicums and stir-fry for another minute. This Thai Cashew Chicken recipe is an easy stir-fry recipe that is so flavorful! You can cook Thai Inspired Cashew Chicken With Chilli using 19 ingredients and 5 steps. Here is how you cook it.

Ingredients of Thai Inspired Cashew Chicken With Chilli

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

Okay, so I totally know what you're thinking of when I mention Cashew Chicken. A sort of ordinary, Chinese food buffet version, right? To make sauce: Mix fish and oyster sauces, garlic, sugar, pepper, and cornstarch. Heat oil over med. heat in wok.

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! :).

Saute the nuts and dried pepper flakes. Drain and set aside, leaving oil. Add marinated chicken with marinade and water. Next, prepare the batter and coat the chicken pieces with the batter. Finally, deep fry the crispy chicken and stir fry in the wok or skillet with some minced garlic, sweet chili sauce and lime juice.