Name: Thai Cashew Chicken
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 1 1/2 cup bite-sized chicken breast chunks; 1 tablespoon all-purpose flour; 1/3 cup canola oil; 2 teaspoons minced garlic; 1 medium onion (quartered); 1/3 cup dry Thai birds-eye red chilis (fried); 1/2 cup Glenda’s Farmhouse cashews; 1/3 cup red chili peppers (sliced long and thin); 1/3 cup banana chili peppers (sliced long and thin); 1/3 cup spring onions (½” pieces); 1 tablespoon light soy sauce; 1/2 tablespoon dark soy sauce; 1/2 tablespoon oyster sauce; 1/4 teaspoon white pepper; 1/8 teaspoon salt; 1/8 teaspoon sugar; 4 tablespoons vegetable stock

Thai Cashew Chicken

Courses: Lunch

Prep Time 20 min Cook Time 10 min Total Time 30 mins

Description

If you enjoy delicious and authentic Thai Cashew Chicken, you don’t have to visit a restaurant or order in. Make your own with cashews from Glenda’s Farmhouse and the following recipe.

When this dish is complete, you’ll enjoy crisp chicken with a sweet and savory sauce, crunchy and creamy textures, and spicy and earthy flavors.

Instructions

- Combine all of the ingredients for the sauce and set to the side.
- Add the oil to a frying pan and heat up.
- Fry the cashews for one minute. Drain. Set to the side.
- Fry the Thai dry chilis for one minute. Drain. Set to the side.
- Coat the chicken pieces in the flour.
- Fry for about 5 minutes to a golden color. Drain. Set to the side.
- Have all veggies chopped and ready to go.
- Add a half of a tablespoon of oil to a fresh frying pan.
- Fry the garlic; add the onions and fry until they’re clear.
- Add the red and green chilis and fry for a couple of minutes, adding a small bit of water if necessary.
- Incorporate the sauce mixture. Stir fry until the sauce becomes thick and sticky.
- Incorporate the chicken, cashews, and dried Thai chilis. Stir fry until it’s well coated, adding a bit of water if needed.
- Add the spring onions, stir frying for a very short period of time.
- Serve with fresh steamed rice.
Steamed Rice Recipe

Prep Time: 5 min; Cook Time: 20 min; Rest Time: 5 min; Total Time: 30 min

Ingredients:
- 3 cups Thai jasmine rice
- 3 ¾ cups water
Instructions:
- Rinse the rice several times until the water is clear.
- Allow the water to come to a boil without a lid or stirring for about 5 minutes. The grains on the surface will look dry.
- Lower the heat to very low. Lid the pot, and simmer for 15 minutes.
- Remove the pot from the heat and let it rest for 5 minutes.
- Fluff with a fork.

Thai Cashew Chicken