Thai Cashew Chicken
User Reviews
5.0
45 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Total Time
25 mins
-
Servings
5
-
Calories
417 kcal
-
Course
Main Course
-
Cuisine
Thai
Thai Cashew Chicken
Report
A quick 30-minute Thai stir fry dish which combines pan-fried chicken and roasted cashew nuts in a flavourful sweet and spicy sauce.
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Ingredients
- 500 g boneless chicken cut in 3cm cubes
- ½ teaspoon salt
- 1 tablespoon Regular soy sauce
- 3 tablespoon cornflour (cornstarch)
- 3 garlic cloves minced
- 1 tablespoon ginger sliced
- 1 stalk lemongrass white part chopped *see notes
- 1 fresh red chili sliced *see notes
- 4-5 dried red chilies
- 2 spring onion white part sliced and green part cut in 1 cm lengths
- 1 yellow onion cut in thick slices
- 3 tablespoon vegetable oil
- ¾ cup roasted cashew nuts unsalted
SAUCE
- 3 tablespoon brown sugar
- 1 ½ tablespoon oyster sauce
- 2 teaspoon dark soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon white vinegar
- 1 cup chicken stock *see notes
- 1 tablespoon cornflour (cornstarch)
Instructions
- Stir all the sauce ingredients together and set aside.
- Add the salt, soy sauce and cornflour (cornstarch) to the chicken. Mix and let sit for 10-15 minutes.
- Heat oil in a pan and on high heat fry the chicken till it is cooked and golden. Remove on a plate and keep aside.
- In the remaining oil on medium high heat, saute the ginger and garlic for 1 minute.
- Then throw in the dried red chili, sliced fresh red chili, lemongrass, slices of onion and white part of spring onion. Stir fry for 3-4 minutes.
- Mix in the fried chicken and pour the sauce. On low heat let the sauce thicken and bubble.
- Turn off heat and toss in the cashew nuts and green part of spring onion.
- Garnish with some extra sliced red chili and serve with rice.
Notes
- You can substitute lemongrass with ½ teaspoon lemon zest.
- If you can handle spice use fresh Thai Bird's Eye Chili otherwise use a large Cayenne or Serrano Pepper.
- Mix 1 chicken stock cube in 1 cup warm water if ready-made chicken stock not available.
- Increase the amount of chicken stock to 1 ½ or 2 cups if you prefer more sauce.
Nutrition Information
Show Details
Serving
1serving
Calories
417kcal
(21%)
Carbohydrates
31g
(10%)
Protein
28g
(56%)
Fat
21g
(32%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
2g
Monounsaturated Fat
8g
Trans Fat
1g
Cholesterol
65mg
(22%)
Sodium
1194mg
(50%)
Potassium
754mg
(22%)
Fiber
2g
(8%)
Sugar
12g
(24%)
Vitamin A
423IU
(8%)
Vitamin C
56mg
(62%)
Calcium
44mg
(4%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 417 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 417kcal | 21% |
| Carbohydrates | 31g | 10% |
| Protein | 28g | 56% |
| Fat | 21g | 32% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 65mg | 22% |
| Sodium | 1194mg | 50% |
| Potassium | 754mg | 16% |
| Fiber | 2g | 8% |
| Sugar | 12g | 24% |
| Vitamin A | 423IU | 8% |
| Vitamin C | 56mg | 62% |
| Calcium | 44mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
45 reviews
Excellent
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