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Thai Cashew Chicken

13 ingredients · 10 steps · from Marion Grasby

Thai Cashew Chicken

Ingredients

  • as needed Chicken breasts
  • as needed Seasoning flour
  • as needed Cornflour (cornstarch)
  • as needed Oil
  • some Soy sauce
  • some Dark sweet soy sauce
  • some White vinegar
  • some Sugar
  • as needed Dried chilies
  • as needed Cashews
  • some Garlic
  • some Onion
  • chopping stratum incisors Capsicum (bell pepper)
Watch the original video

Steps

  1. Mix seasoning flour and cornflour into the chicken breasts.
  2. Heat oil in a wok for shallow frying until bubbles appear.
  3. Dust excess flour off the seasoned chicken, then add it to the hot oil.
  4. Fry the chicken until it has a nice sealed coating on the outside (do not overfry).
  5. Remove the cooked chicken from the oil and set aside.
  6. Heat oil in the wok. Add garlic, onion, and cashews to toast them until golden brown.
  7. Add dried chilies, capsicum, and then add the cooked chicken and sauce ingredients (soy sauce, dark sweet soy sauce, white vinegar, sugar).
  8. Stir-fry everything for a minute or so until the sauce thickens up and shines.
  9. Garnish with spring onion to taste.
  10. Serve immediately.

Recipe extracted by Foodle from “Make it BETTER than takeout.. Cashew Chicken Thai Style - Marion's Kitchen” by Marion Grasby. Quantities follow the video and may be approximate — watch the original for technique.