I have a thing for Thai food.  I confess.  And of all Thai food, chicken with cashew nuts is my absolute favourite.  I still remember the first time I ate it: I was on holiday in Port Douglas with my husband and that’s where I had my first meal in a “real” Thai restaurant.  For all my non-Aussie readers, Port Douglas is a beautiful little town in Tropical North Queensland, a great place to stay to explore the Great Barrier Reef and the rainforest.  It is one of the places in Australia that I like the most and can’t wait to go back with my girls.  But I digress.  Back to the stir fry.  I like it so much, that I often order it when I eat Thai food.  So, I thought of adding it to my “recreate at home list”… It took me a few attempts to get it right just like the one from the restaurant, but I finally made it!  This recipe is clearly worth sharing.  I adapted it from my friend Tes from Tes at Home, who is Thai (so I knew I could not go wrong!), and added my choice of veggies to it: carrots, broccoli, onions and spring onions.  I am pleased to say that my girls also enjoy this dish as much as my husband and I do, veggies included.  I hope you like it too!  Enjoy!

5 from 1 vote

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Chicken Stir fry with Cashew nuts

Not available The recipe for an easy and delicious Thai inspired Chicken Stir fry with Cashew nuts.

Course Main

Cuisine Thai

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 4

Author Recipe adapted from Tes at Home

Ingredients

• 350 gms – 12.5 oz. boneless chicken sliced
• 85 gms – 3 oz. cashew nuts
• 1 carrot sliced
• 1 small head of broccoli cut in florets
• 1 small onion cut in 8 pieces
• 3 spring onions sliced
• 2 cloves garlic sliced
• 2 dried red chillies
• 1 tbsp Thai chilli paste Namprik Pao
• 1 tsp sugar
• 1 tbsp soy sauce
• 1 tbsp fish sauce or to taste
• 2 tbsp vegetable oil

Instructions

1. Heat the vegetable oil in a wok over medium-high heat. Add the cashew nuts and fry until golden brown then remove and keep aside.
2. Add the dried chillies and fry them for a few seconds, then remove them and keep aside.
   
3. Add the garlic and sauté until golden brown.
4. Add the broccoli florets and stir fry for 1 minute.
5. Add the chicken and stir fry for 2 minutes.
6. Add the carrots, chilli paste, sugar, soy sauce, fish sauce and 2 or 3 tbsp of water.
7. After 1 minute, add the onions and stir fry all the ingredients.
8. After 2 minutes, add the spring onions and mix well.
9. Add the fried cashew nuts and fried chillies and stir fry for 1 minute, then turn the fire off.
   
10. Serve hot with steamed rice.

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