Add to the stir fry along with the stock and hoisin sauce and let the sauce bubble away for 1-2 minutes, or until it thickens slightly. Place the cornflour in a small bowl with two teaspoons of cold water and mix to a smooth paste. Add the garlic and cook for another minute. Add the peppers, spring onions, chillies and ginger, and cook for 2-3 minutes keeping the pan moving so nothing burns. Season the chicken pieces with salt and pepper and stir-fry for about 4-5 minutes, stirring occasionally, until golden-brown. Heat the oil in the wok with the heat turned up to high. Then tip them onto a plate and set them aside. Meanwhile, put the cashew nuts in a large wok (without any oil) over a medium heat and toast for about 3-4 minutes, giving them a shake from time to time until golden-brown all over. Cook for about 3-4 minutes, or until you start to smell the aromas, then add the rice or quinoa along with a little salt and cook it according to the pack instructions. Put the five spice in the bottom of a medium pan over a low heat. Sorry, I deeply apologize if I’m being tacky by posting this on a recipe forum but you seem to be reading peoples answers.First cook the rice. No B.S…I don’t want to mention his name publicly out of respect for him. Every Thai person knows him I’m quite certain). Lastly, I am close friends with a highly respected, very famous and beloved Thai gentleman that I think you’d be very interested in knowing and/or getting in touch with as I think he could help you expand your reign of lovely cuisine (You would know him the minute I mentioned his name. Seriously though, chef to chef and traveler to traveler, we should chat! I speak Thai as well so we’d have a lot to talk about. I’ve tried to reach out to you directly but it’s tough to get through. I’m not an expert at cooking Thai (more French/Italian/Latin but still know a thing or two about a thing or two when it comes to Thai cooking. I’ve been a chef for 20 years and I’ve traveled all over Thailand (not as a tourist but as a local. This recipe is 100% authentic and EXACTLY how I’d have done it. Last step is to add the green onions, stir fry for only a few seconds, then turn off the heat.You can add a few sprinkles of water if it gets too dry. Add the chicken, cashew nuts, and dry chilies, and stir fry until everything is coated in the sticky sauce.Add the seasoning sauce mixture, and stir fry until the sauce thickens and become sticky.You can sprinkle a few drips of water in the wok if it gets dry. Then add the red and green chilies and stir fry for a minute or so. Stir fry the garlic for a few seconds, then add the onions and stir fry until translucent. of oil to a wok or frying pan on medium high heat. Make sure you have all your garlic, onions, and fresh chilies, cut and ready.Then again, fry in the oil for about 5 minutes until golden and crispy. Dice the chicken, and mix with flour, to evenly coat it.In the same oil, fry the Thai dry chilies for about 1 minutes until crispy, drain, and set aside.Fry the raw cashew nuts for about 1 minute in the hot oil until golden brown, then drain, and set aside.Add about ⅓ cup of oil to a wok or frying pan, and wait until it heats up.First mix up all the seasoning sauce ingredients in a small bowl and set aside.Otherwise keep reading for more photos and personal details. If you want to get straight to the directions, you can scroll down to the recipe box below. But getting the steps right will ensure you have the best tasting Thai cashew chicken. Once you have all the ingredients prepared, all you have to do is quickly deep fry the chicken, cashew nuts, and dry chilies, set them all aside separately, and then stir fry the entire mixture together. 1/2 tbsp. dark soy sauce (I used sweet dark soy sauce, you can use kecap manis)Īgain, this recipe is directly from 49 Classic Thai Stir Fry Dishes which is an amazing recipe book.1/3 cup green onions (spring onions), cut in 2.5 cm pieces.

1/3 cup fresh banana chili peppers, cut in thin strips.1/3 cup fresh long red chili peppers, thinly julienned (I used red spur chilies).1/3 cup dry Thai birds eye red chilies, deep fried.1/2 cup yellow onions, sliced into wedges (I used 1 small onion).1 tbsp. garlic, crushed and chopped (I used about 4 cloves).1/3 cup natural taste cooking oil (I used sunflower oil for frying everything).1 tbsp. cassava flour or all-purpose flour.200 grams chicken breast, cut into bite sized pieces.One of the great things about this Thai cashew chicken recipe is that the ingredients are pretty basic, and you should be able to find just about everything you need any at local supermarket. Here are the ingredients you’ll need Ingredients you’ll need

Chicken cashew stir fry