Best Idea to Serving Perfect Thai Inspired Cashew Chicken With Chilli
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To make an extraordinary Thai Inspired Cashew Chicken With Chilli, below are the ingridients needed:
- Provide 1 of chicken breast, cut into bite sized pieces,.
- Prepare 3 of spring onions, sliced lengthways, finely,.
- Prepare 1/2 of an onion, chopped into chunky bite sized pieces,.
- You need 1 handful of long green or red finger/Thai chillies, stems removed,.
- You need 20 g of (a small handful) unsalted natural cashew nuts,.
- Prepare of Dried whole red Birdseye chillies, to taste, (I used 1/2 tbsp),.
- Take 1.5 tbsp of cornflour,.
- Take 1 of generous pinch white pepper,.
- Prepare of Cooking oil, vegetable or sunflower recommended.
- Take of For the sauce:.
- Take 3 cloves of fresh garlic, crushed,.
- Use 1 tsp of dark soft brown sugar,.
- Get 1 tbsp of light soy sauce,.
- Provide 1 of heaped tsp quality oyster sauce, (I used Lee Kum Lee),.
- Provide 1 tsp of dark soy sauce,.
- Take 1 tsp of fish sauce,.
- You need 4 tbsp of water,.
- Prepare of Serving suggestion:.
- Prepare of Boiled/steamed white rice.
After readying the materials, next you are ready to prepare your appetizing Thai Inspired Cashew Chicken With Chilli by following the procedures below:
- 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! :).
How to make the Thai cashew chicken sauce: In a small bowl, stir together the cold water, soy sauce, and cornstarch. When the cornstarch mixes in with the sauce, add fish sauce, oyster sauce, sugar. Thai Cashew Chicken - best Thai chicken stir-fry with cashew nuts and bell peppers. I love Thai cashew chicken and we have a favorite ones from our neighborhood's Thai restaurant. This post provides a Thai cashew chicken recipe that's delicious and very easy to make.
Recipe : Thai Inspired Cashew Chicken With Chilli
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