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!
Chicken Stir fry with Cashew nuts
Not available The recipe for an easy and delicious Thai inspired Chicken Stir fry with Cashew nuts.
- 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
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.
Add the garlic and sauté until golden brown.
Add the broccoli florets and stir fry for 1 minute.
Add the chicken and stir fry for 2 minutes.
Add the carrots, chilli paste, sugar, soy sauce, fish sauce and 2 or 3 tbsp of water.
After 1 minute, add the onions and stir fry all the ingredients.
After 2 minutes, add the spring onions and mix well.
Serve hot with steamed rice.
Oh this is one of my favorite chinese dishes! 🙂
Lail | With A Spin says
I share with you the thing about Thai food. Not too fond of the restaurant cashew chicken but your looks fabulous.
wok with ray says
Cashew chicken is always my favorite next to Kung Pao Chicken. Yours is so irresistably delicious and my mouth is watering looking at those chunks of chicken. Have a good week, Manu!
Wow that was unusual. I just wrote an really long comment but after I clicked submit
my comment didn’t appear. Grrrr… well I’m not writing all that over again. Anyways, just wanted to say