Thai Chicken Cashew Stir-fry (Recipe with smoked chilli paste)
Thai Chicken Cashew Stir-fry (Recipe with smoked chilli paste)
by Baan_Rao
1 Comment
Baan_Rao
**Ingredients**
* 300g Chicken breast and chicken thigh * 100g Cashew nuts * 100g Bell peppers * 100g White onion * 50g Spring onion * 15g Garlic * 5 pcs Dried Chilli * *Chicken coating* (1 cup of Flour, 1/4 tsp Salt, 1/4 tsp White pepper) * *Stir-fry sauce* (2 tbsp Light soy sauce, 2 tbsp Sugar, 1.5 Oyster sauce, 1 tbsp Thai Smoked chilli paste)
**Directions**
1. Cut chicken into bite-sized pieces and fully coat with *chicken coating*. 2. Prepare the pan for shallow-frying by adding just enough oil to submerge chicken pieces by half. Start by individually frying cashew nuts until golden, dried red chilli, and chicken until crispy. Remove all three ingredients and leave to rest on the side. 3. In a clean wok pan, add 1 tbsp of oil and stir-fry garlic until lightly brown and add the entire mixture of *stir-fry sauce*. Cook just the sauce for another 2-3 minutes or until you start seeing the sauce bubbles. 4. Add Bell peppers, White onion and stir-fry until softened and fully coated in sauce. 5. Add crispy chicken, cashew nuts and dried chilli. Stir-fry until sauce is evenly coated. 6. Add cut Spring onion and turn off the heat straight away. Keep tossing the ingredients until Spring onion has softened. 7. And ready to serve with warm jasmine rice!
1 Comment
**Ingredients**
* 300g Chicken breast and chicken thigh
* 100g Cashew nuts
* 100g Bell peppers
* 100g White onion
* 50g Spring onion
* 15g Garlic
* 5 pcs Dried Chilli
* *Chicken coating* (1 cup of Flour, 1/4 tsp Salt, 1/4 tsp White pepper)
* *Stir-fry sauce* (2 tbsp Light soy sauce, 2 tbsp Sugar, 1.5 Oyster sauce, 1 tbsp Thai Smoked chilli paste)
**Directions**
1. Cut chicken into bite-sized pieces and fully coat with *chicken coating*.
2. Prepare the pan for shallow-frying by adding just enough oil to submerge chicken pieces by half. Start by individually frying cashew nuts until golden, dried red chilli, and chicken until crispy. Remove all three ingredients and leave to rest on the side.
3. In a clean wok pan, add 1 tbsp of oil and stir-fry garlic until lightly brown and add the entire mixture of *stir-fry sauce*. Cook just the sauce for another 2-3 minutes or until you start seeing the sauce bubbles.
4. Add Bell peppers, White onion and stir-fry until softened and fully coated in sauce.
5. Add crispy chicken, cashew nuts and dried chilli. Stir-fry until sauce is evenly coated.
6. Add cut Spring onion and turn off the heat straight away. Keep tossing the ingredients until Spring onion has softened.
7. And ready to serve with warm jasmine rice!
Watch our [step-by-step video](https://www.youtube.com/watch?v=Qt7f70Ti04I) of how we prepared this dish.