Serve topped with spring onions / green onion. Stir everything together and cook for another 5 minutes until the chicken is cooked.Return the toasted cashews and chilli to the pan.Pour the sauce into the pan and mix well so all the chicken and capsicum is coated.Add diced chicken and fry until the chicken becomes golden.Remove the cashews and chilli from the pan and add chopped spring onions and garlic.Add oil and dried red chilli and fry until the chillies are fragrant. Fry the cashew nuts in a dry frying pan over a medium heat until golden, shaking the pan every so often.Mix the light soy sauce, dark soy sauce, oyster sauce, soft brown sugar and water together in a small bowl and set aside.Bell pepper / capsicum – I like to use red bell pepper but you can use a green capsicum if you prefer.You can also use white sugar which will provide sweetness but not so much flavour. Use soft light brown sugar, it you have palm sugar then use that! Dark brown sugar will have an overpowering taste of molasses and be slightly bitter, and demerara sugar won’t dissolve as easily, leaving crunchy sugar crystals in the stir fry. Brown sugar – this helps balance the salty and spicy flavours.If you don’t like the taste of oysters don’t worry, it doesn’t really taste of oysters. Not only does it pack some wonderful flavour in to this dish, but oyster sauce makes the chicken stir fry glisten and have a glossy appearance. Oyster sauce – this thick dark brown liquid is salty, sweet, rich and packed with unami flavour.If you only have light soy sauce, see my recipe tips below for how to make this recipe without dark soy sauce. Soy sauce – a mixture of dark soy sauce and light soy sauce provides colour and rich saltiness.You can use a small brown onion, finely sliced into wedges, instead, or add sliced onion AND spring onions. Dried red chillies – I like to leave the dried chillies whole, however if you are wanting to make this a mild Thai stir fry then remove the seeds.Don’t buy roasted and salted cashew nuts as this together with the salty Thai sauce will make the dish far too salty. Cashew nuts – try and get raw cashew nuts and then roast them yourself for maximum flavour.Chicken breast – you can also use chicken thigh.Not only does it save time (and washing up!) but I find the flour cloying, and making this dish without cornflour it leaves it light and juicy. Many recipes call to coat the chicken in flour or cornflour, but we prefer to omit this step.Chicken with cashew nuts is such a fantastic combination, the juicy chicken and toasted cashew nuts make it one of those dishes I can’t stop eating!.The dish is packed with flavour from salty Oyster sauce and spicy dried chillies – and it is easy to adjust these to your personal tastes and make as hot and spicy or mild as you like.Or add an extra bell pepper / capsicum and some sugar snaps to bulk it out to serve 3-4. This stir fried chicken recipe serves 2 but can easily be doubled.Quick and easy – from start to finish you can have dinner on the table in under 30 minutes. ‘gai’ means chicken, ‘pad’ means stir fry, and ‘mamuang’ means cashew, so basically it translates as chicken stir fried with cashews.
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