Thai Chicken Cashew
This is a favourite dish in Thai restaurants and it's brilliantly easy to make at home.
4 people
30 minutes
25 minutes
Ingredients
- 1 - Baby Corn cut into strips
- 2 - Chicken Breast sliced into thin strips
- 2 tbsp Fish Sauce
- 4 - Mushrooms thinly sliced
- 0 - Olive Oil for frying
- 0.5 - Onion chopped
- 2 tbsp Oyster Sauce
- 5 - Red Chilli dried
- 2 tbsp Soy Sauce
- 1 tbsp Sugar
- 1 cup SuperValu Peppers thinly sliced
- 3 - SuperValu Scallions cut into 1 inch pieces
- 1 tbsp Sweet Chilli Sauce
Method
- Sprinkle 2 tablespoons of corn flour to coat the chicken. Heat ½ cup of cooking oil and fry the chicken for 2 to 3 minutes until cooked. Remove from the oil.
- Meanwhile in a small bowl combine 2 table spoons fish sauce, 1 full table spoon sugar, 2 table spoons oyster sauce, 2 table spoons soy sauce and 1 table spoon sweet chilli sauce. Mix well.
- Add 2 tablespoons to the frying pan and heat up. Toss the dried chilli in quickly to infuse the oil. Add in peppers, mushrooms, baby sweet corn and stir well for 3 minutes.
- To roast the cashew nuts, heat up the oven to 200 degrees, place the raw nuts in a baking tray and cook for 2 minutes then turn off the oven right away and let the cashew rest in the oven for further 10 minutes.
- Add in the chicken, cashew nut. Toss well then slowly pour in the seasoning bowl and mix well. Cook for 3 minutes and add onion and spring onion. Mix all together for 2 minutes and ready to serve.
- Serve the chicken with steamed rice.
