Cooking With Nizai - Thai Chicken With Cashew Nuts
This recipe is straight outta my Thai cook book, and its brilliant. Just damn tasty, not too spicy.
You will need…
1-2 Red/Green Chillies (i used green, much slower burn)
500gm of chicken, sliced thinly so it cooks fast
1 Tablespoon of Fish Sauce
2 Tablespoons of Oyster Sauce
3 Tablespoons of Chicken Stock
1/2 Teaspoon of Sugar
4 Tablespoons of Olive Oil
Couple of handfulls of Cashews
1/2 capsicum sliced thinly
1 small onion cut into 6 wedges
2 spring onions finely sliced
Handfull of snowpeas cut into 1-2cm squares
Couple of garlic cloves (used minced, just as good)
1. Cut the chilli in half, remove the seeds and the membrane hot bit. Slice it into small square pieces
2. Mix the fish sauce, oyster sauce, stock and sugar in a small bowl
3. Heat up the oil in the wok and stir fry your cashews until they are browning nicely. Remove them and put them on some paper to drain.
4. Using the same oil, stir fry your chilli until it browns a touch on the outside, gives it a nice aromatic smell too. Remove the chilli and put them with the cashews.
5. Using the same oil again, pop in the garlic and crank the heat to medium, get it a bit bubbly as the garlic browns in the oil.
6. Add yer chicken and up the heat again, stir fry it until 90% cooked
7. Add the onion, break it up with your wok spoon and let it cook a little bit with the chicken, then add the sauce mixture, capsicum and snow peas.
8. Stir fry a bit more, add your cashews, chillies and spring onions to the mix. Season with some pepper.
I had this with some rice vermicelli noodles, but you can just as easily have it with rice or other types of noodles. Its not particularly saucy, and in fact in alot of Thai restaurants it’s served without rice.
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